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Fit Foodie Friday: White Bean & Pumpkin Turkey Chili

I love fall! And it’s almost here....Soup, sweatshirts, football, Uggs!!!!!! This is one of the BEST chili recipes I have ever made, like ever. Luke even gobbled it up. You can make the recipe as is or feel free to use my tweaked spice measurements. I upped the amounts of cumin, chili powder onion, garlic and oregano, plus I added pumpkin pie spice and a pinch of cayenne.

There are instructions in the link below for the Instapot and slow cooker.

This makes a good amount of chili, so use for meal prep for the week or freeze leftovers. I served mine with plain Greek yogurt and avocado.

ENJOY! Muah and happy Fall! Xo


  • cooking spray
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 med/large onion, chopped
  • 4-6 garlic cloves, minced
  • 2 T chili powder, to taste
  • 1 t pumpkin pie spice (optional)
  • Pinch of cayenne (optional)
  • 2 bay leaves
  • 3 T cumin
  • 2 tsp oregano
  • 2 (15 oz cans) white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not canned pumpkin pie)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium chicken broth
  • kosher salt and pepper to taste

Instapot or Slow Cooker Instructions: