If you’re looking for a unique twist on your usual chili game, I’ve got just the thing: a Creamy White Bean Pumpkin Chili Recipe that feels like a warm hug in a bowl. This recipe combines the earthiness of pumpkin puree with tender white beans and a gentle kick from chipotle — all brought together in a creamy, comforting broth. It’s perfect for chilly evenings or when you want something a little different but still familiar.

I remember the first time I made this chili; the pumpkin added such a subtle sweetness and velvety texture, it surprised me how well it melded with the classic chili spices. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this Creamy White Bean Pumpkin Chili Recipe is not only delicious but also packed with wholesome ingredients that leave you satisfied and cozy.

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Why This Recipe Works

Balanced Flavors: The pumpkin puree adds subtle sweetness and creaminess that perfectly balances the smoky chipotle heat and spices.
Hearty & Nourishing: White beans and ground turkey make this chili filling and packed with protein for a satisfying meal.
Creamy Texture: Adding heavy cream at the end gives it richness without being heavy or overwhelming.
Easy Weeknight Meal: You can whip this up in about 45 minutes, making it perfect for busy days when you want something comforting fast.

A close-up of a metal spoon holding thick, hearty stew with visible layers of brown beans, small orange carrot chunks, and ground meat pieces all mixed in a rich, brown sauce. The background is a white marbled texture with a white pot filled with the same stew, showing a slightly orange tint near the top edge, and the spoon is raised above it. The textures look chunky and smooth together, with small bits clearly visible in the sauce photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Creamy White Bean Pumpkin Chili Recipe come together in a way that’s both flavorful and nutritious. I always recommend picking quality canned goods — like pumpkin puree and beans — to make your life easier while still getting great taste.

Olive oil: A good base for sautéing with a mild, fruity flavor.
White onion: Adds sweetness and depth when softened.
Carrots: Their natural sweetness complements the pumpkin and spices.
Garlic: Essential for that savory punch.
Chili powder: Provides warm, smoky heat without overwhelming the dish.
Cumin: Brings earthiness and complexity.
Ground cinnamon: Gives a subtle warmth that beautifully enhances the pumpkin.
Dried sage: Offers a hint of herbal aroma that pairs surprisingly well with the savory profile.
Ground turkey: Lean protein that absorbs flavors and keeps the chili light.
Chipotle peppers in adobo: Adds smoky heat, so use as much or as little as you prefer.
Pumpkin puree: The star ingredient that makes this chili creamy and unique.
Cannellini beans: Soft, creamy beans that meld perfectly with pumpkin and spices.
Chicken broth: Creates a flavorful base with savory depth.
Kosher salt and black pepper: To season and enhance all flavors.
Heavy whipping cream: Added at the end for a smooth, luscious finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I love this Creamy White Bean Pumpkin Chili Recipe is how easy it is to make it your own. Whether you want to dial up the spice, make it vegetarian, or add some fresh herbs, it adapts beautifully.

Add more heat: Toss in extra chipotle peppers or a pinch of cayenne if you love a spicy kick — I do this when I want a bit more punch!
Vegetarian swap: Omit the ground turkey and add mushrooms or extra beans for filling plant-based protein that still tastes great.
Seasonal herbs: Fresh rosemary or thyme can add a lovely aroma, especially in the fall when you want cozy flavors.
Thicker chili: Simmer uncovered for a few extra minutes to reduce liquid if you prefer a heartier texture.

Step-by-Step: How I Make Creamy White Bean Pumpkin Chili Recipe

Step 1: Sauté the Base Veggies

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and carrots, cooking until they’re nice and softened—about 3 to 5 minutes. The softer these get, the sweeter they’ll taste, which is key to balancing the smoky, spicy flavors later. Toss in the minced garlic and cook for just another minute until fragrant; be careful not to let it burn!

Step 2: Build the Spice Layer

Now, sprinkle in the chili powder, cumin, cinnamon, and dried sage. Stir everything together to coat the softened veggies and wake up those warm spices. This step really sets the stage for the chili’s flavor, so don’t skip to the meat just yet.

Step 3: Brown the Ground Turkey

Add the ground turkey to the pot, season it well with kosher salt and freshly ground black pepper, and cook it until it’s no longer pink. I find breaking the meat up with my spoon as it cooks helps it brown evenly and mix well with those spices. This step infuses the chili with hearty, savory notes.

Step 4: Add Pumpkin, Beans, and Broth, Then Simmer

Stir in the finely chopped chipotle peppers — start with one if you’re cautious about heat — then add the pumpkin puree, drained cannellini beans, and chicken broth. Bring everything to a gentle boil before reducing to a simmer. Cover partially and let it cook for 25 minutes, which helps the flavors blend and deepen beautifully.

Step 5: Finish with Cream and Season

After simmering, taste and adjust the seasoning with salt and pepper. Finally, stir in the heavy whipping cream, which makes the chili incredibly creamy and smooth—this is what takes it to the next level. Serve it hot and watch how quickly everyone comes back for seconds!

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Pro Tips for Making Creamy White Bean Pumpkin Chili Recipe

Don’t rush the veg: Softening your onion and carrots properly really makes a difference in depth of flavor; give them a few extra minutes if needed.
Chipotle finesse: If you’re unsure about spice levels, start with one chipotle pepper and add more after the simmer if you want more heat.
Use quality pumpkin: Pure pumpkin puree (not pumpkin pie filling) gives the best texture and subtle sweetness without extra sugar or spices.
Cream timing: Always stir in the heavy cream right at the end to keep its richness fresh and avoid curdling.

How to Serve Creamy White Bean Pumpkin Chili Recipe

A close-up view of a large white pot filled with thick stew that has a mix of brown and orange colors with chunks of beans and small pieces of carrot evenly spread throughout. The stew has a somewhat smooth, saucy texture with visible small bits of ground meat, and it fills most of the pot. The pot is resting on a wooden surface next to a white cloth with red stripes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this chili with a dollop of sour cream or Greek yogurt for a cool contrast, a sprinkle of finely chopped fresh cilantro, and some crunchy tortilla strips for texture. Sometimes, I add avocado slices and a wedge of lime to brighten each bite — it feels like a small celebration in every spoonful.

Side Dishes

This chili pairs wonderfully with crusty bread or cornbread — especially when it’s still warm and buttery. If you want a lighter side, a simple green salad with vinaigrette or roasted Brussels sprouts balances the richness of the chili.

Creative Ways to Present

For dinner parties, I like serving this chili in individual mini pumpkin bowls — it looks stunning and amps up the pumpkin theme. Another fun idea is layering it over baked sweet potatoes for a hearty, creative twist that guests always love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 4 days. The chili actually tastes better after a day because the flavors have more time to meld, so leftovers are a win in my book. Just be sure to give it a good stir before reheating.

Freezing

This Creamy White Bean Pumpkin Chili Recipe freezes well, but I recommend leaving out the cream if you plan to freeze it — add that fresh when reheating instead. Store in freezer-safe containers for up to 3 months, and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking and keep the texture smooth. If you’re adding cream after freezing, stir it in once warmed through, then let it heat just a minute more before serving.

FAQs

Can I make this Creamy White Bean Pumpkin Chili Recipe vegetarian?

Absolutely! Just skip the ground turkey and consider adding extra beans or diced mushrooms for a hearty vegetarian option. You can also use vegetable broth instead of chicken broth to keep it fully plant-based.
What can I substitute for chipotle peppers in adobo?

If you don’t have chipotle peppers, smoked paprika plus a pinch of cayenne pepper works well to mimic that smoky heat. Alternatively, you can use hot sauce or chili flakes depending on your heat preference.
Is canned pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is just cooked, mashed pumpkin with no added spices or sugar, making it ideal for savory dishes like this chili. Pumpkin pie filling has added sweeteners and spices and isn’t suited for savory cooking.
Can I prepare this chili in a slow cooker?

Yes! Brown the turkey and soften the veggies on the stove first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, add cream near the end, and stir well before serving.
How thick should this chili be?

This chili ideally has a stew-like consistency — creamy but not too thin or watery. If you want it thicker, simply simmer uncovered a bit longer to let some liquid evaporate.

Final Thoughts

This Creamy White Bean Pumpkin Chili Recipe has turned into my go-to comfort meal whenever the weather cools down. Its mix of subtle sweetness, smoky heat, and creamy texture is like a cozy sweater in food form. I’m confident you’ll enjoy making it just as much as I do — plus, it’s versatile enough to make your own. Give it a try, and I promise it’ll become a cherished recipe in your kitchen too.