I’m so excited to share this Creamy White Bean Pumpkin Chili Recipe with you! It’s one of those rare dishes that feels both hearty and comforting while bringing a fun seasonal twist with the pumpkin. This chili is perfect for those cozy nights when you want something warm but with a little extra creaminess and subtle spice to keep things interesting.

What makes this recipe special, in my book, is how the pumpkin blends seamlessly with the white beans and chipotle peppers, creating a rich, velvety texture without being too heavy. Whether you’re making it for a casual family dinner or a meal prep highlight, you’ll love how effortlessly it comes together and how it fills your kitchen with those warm, inviting aromas.

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Why This Recipe Works

Creamy and Comforting: The pumpkin puree and heavy cream create a smooth texture that’s just cozy without feeling too heavy.
Balanced Flavors: Warm spices like cinnamon and sage mix beautifully with smoky chipotle peppers for depth without overpowering.
Hearty and Nutritious: Cannellini beans and ground turkey make this chili filling and protein-packed—perfect for a wholesome meal.
Simple and Versatile: Easy to make, adaptable for dietary tweaks, and great for leftovers or meal prep.

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 to build layers of warmth and heartiness. Each has a role in balancing flavor and texture, so when you shop, I suggest picking fresh veggies and quality canned goods for the best results.

Olive Oil: A good base for sautéing that adds a subtle richness without overpowering the dish.
White Onion: Adds sweetness and depth when cooked slowly, pairing perfectly with the carrots.
Carrots: Provide natural sweetness and extra texture to balance the spices.
Garlic: Brings essential savory notes that elevate every bite.
Chili Powder: The backbone of chili flavor providing warmth without too much heat.
Cumin: Adds an earthy smokiness that pairs beautifully with chipotle.
Ground Cinnamon: A hint of warmth that complements the pumpkin and spices.
Dried Sage: Imparts a subtle herbal note supporting the turkey and pumpkin flavors.
Ground Turkey: Lean protein that keeps the chili hearty but light.
Chipotle Peppers in Adobo Sauce: Adds smoky heat with a touch of sweetness for complexity.
Pumpkin Puree: The star that makes this chili creamy and perfectly seasonal.
Cannellini Beans: Creamy white beans add texture and protein while soaking up spices.
Chicken Broth: Brings moistness and helps meld all flavors together as the chili simmers.
Kosher Salt & Pepper: Key for seasoning—to taste, so don’t skip this step.
Heavy Whipping Cream: Stirred in at the end to create that indulgent, creamy 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

I love how flexible this Creamy White Bean Pumpkin Chili Recipe is. You can adjust the spice, swap out the protein, or even add your favorite toppings to really make it your own.

Mild Version: If you’re not into spicy foods, just reduce or omit the chipotle peppers—I’ve done this for family members who prefer gentle heat and it still tastes amazing.
Vegan Adaptation: Swap ground turkey for diced mushrooms or use a plant-based meat substitute, and replace chicken broth and cream with vegetable broth and coconut milk.
Extra Veggies: Throw in bell peppers or zucchini if you want more texture and autumnal colors—I’ve done this on busy weeknights when the fridge needs a quick cleanup.
Kick it Up: If you love bold spice, add extra chipotle or a pinch of cayenne pepper. I do this when I want a chili with a serious punch!

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

Step 1: Sauté the Veggies

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped white onion and carrots, then cook for 3-5 minutes until softened and fragrant. This step builds the base flavor so don’t rush it—soft veggies mean sweeter, more complex chili. After that, stir in the minced garlic and cook for just about a minute more to avoid burning it.

Step 2: Add spices and cook the turkey

Sprinkle in the chili powder, cumin, cinnamon, and dried sage, mixing everything thoroughly so the spices toast slightly. Then, add the ground turkey to the pot. Season with kosher salt and pepper and cook until the meat is no longer pink, breaking it apart into small bits with your spoon. The spices infuse the turkey and create that signature chili flavor.

Step 3: Combine the rest and simmer

Now, stir in the chipotle peppers, pumpkin puree, drained cannellini beans, and chicken broth. Bring the whole pot up to a boil, then reduce the heat to low, cover partially, and let it simmer for about 25 minutes. This slow simmer allows flavors to mingle and the chili to thicken just right.

Step 4: Finish with cream and serve

Taste and adjust the seasoning with salt and pepper. Finally, stir in the heavy whipping cream to give it that nice creamy finish. Serve it up while it’s warm and enjoy all the cozy flavors!

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Pro Tips for Making Creamy White Bean Pumpkin Chili Recipe

Use Freshly Ground Spices: I’ve found that freshly ground chili powder and cumin make a world of difference in bringing out the warmth and aroma of this chili.
Don’t Skip the Simmer: Letting the chili simmer gently for 25 minutes really helps the flavors marry and the texture thicken without drying out the turkey.
Pumpkin Puree Tip: Use plain canned pumpkin (not pumpkin pie filling) for the best natural flavor and creaminess that’s not too sweet.
Add Cream Last: Stir in the heavy cream at the end off the heat to keep it nice and silky without 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

Whenever I serve this chili, I love topping it with a sprinkle of fresh chopped cilantro or parsley to brighten up the richness. Sometimes I add a dollop of sour cream or Greek yogurt for extra creaminess, and a little shredded sharp cheddar cheese if I’m feeling indulgent. Sliced avocado also pairs wonderfully, adding a creamy contrast.

Side Dishes

My go-to sides for this chili are warm cornbread or crusty bread to soak up every last drop. Roasted sweet potatoes or a simple green salad help balance the meal with fresh, crisp textures. Sometimes I like serving it over steamed rice for a heartier dish.

Creative Ways to Present

For special occasions, I’ve served the chili in little bread bowls made from sourdough—so fun and comforting! Another idea is layering it in clear glass mugs for an autumn-themed buffet, garnished with seasonal herbs and crunchy pepitas for texture.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge, and I’ve found this chili stays delicious for up to 4 days. It even tastes better the next day when the flavors have had time to develop more fully. Just give it a good stir before reheating.

Freezing

This Creamy White Bean Pumpkin Chili Recipe freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to leave out the cream if you plan to freeze it—add that fresh when you thaw and reheat to keep the texture silky.

Reheating

When it’s time to reheat, I warm the chili gently on the stove over low to medium heat, stirring often to prevent sticking. If it’s a bit thick, a splash of broth or water helps loosen it up. Once warmed through, stir in the cream I set aside for a fresh creamy finish.

FAQs

Can I use canned beans straight from the can, or should I rinse them?

I recommend draining and rinsing the cannellini beans well under cold water. This helps remove excess sodium and any canning liquid that could alter the flavor or texture of your chili.
What if I can’t find chipotle peppers in adobo sauce?

Chipotle peppers add smoky heat, but if you can’t find them, you can substitute with smoked paprika plus a pinch of cayenne pepper for mild heat. It won’t be quite the same but still delicious.
How do I make this recipe vegan?

Swap the ground turkey for mushrooms or a plant-based mince and use vegetable broth instead of chicken broth. Replace heavy cream with coconut milk or cashew cream for a velvety vegan finish.
Can I prepare this chili in a slow cooker?

Absolutely! After browning the turkey and sautéing the veggies on the stove, transfer everything to your slow cooker and cook on low for 4-6 hours. Add the cream at the end just before serving.
Why is there cinnamon in chili?

Cinnamon adds a subtle warmth and sweetness that balances the chili’s spices and pumpkin. It deepens the flavor without making the chili taste sweet, giving it that cozy, seasonal vibe.

Final Thoughts

This Creamy White Bean Pumpkin Chili Recipe has become one of my go-to meals for chilly evenings, and I’m confident you’ll feel the same warmth and satisfaction with each bowl. It’s a wonderful combination of comfort, flavor, and ease that I think everyone should try at least once. So next time you want something comforting but a little different from your usual chili, give this recipe a go—you might just find your new favorite fall dinner!