When the weather cools down, there’s nothing better than a warm, hearty bowl of chili. This White Bean Pumpkin Chili is a cozy twist on the classic—creamy, flavorful, and packed with nourishing ingredients. Not only is it gluten-free, dairy-free, and high in protein, but it also comes together in one pot, making it an easy weeknight dinner you’ll want to make again and again.

Why You’ll Love This Pumpkin Chili:

01. Gluten-free & Dairy-free

Perfect for those with food sensitivities or anyone looking for a lighter, wholesome chili.

02. High Protein

Thanks to lean ground turkey, cannellini beans, and bone broth, this chili keeps you full and satisfied.

03. One-Pot Recipe

This recipe comes together in 30 minutes in one pot making this a simple yet nourishing dinner to throw together any night of the week..

04. Paleo-Diet Friendly

This recipe uses whole-food ingredients.

Ingredients You’ll Need

• 2 tbsp avocado oil
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 cups sliced carrots
• 1 cup sliced celery
• 1.5 lbs ground turkey
• 1 tbsp rosemary (fresh or dried)
• 2 tsp thyme (fresh or dried)
• 2 tsp cumin
• 1 tsp paprika
• 2 tsp salt
• 1/2 tsp black pepper
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can pumpkin purre
• 1 (15 oz) can full-fat coconut milk
• 1 cup chicken bone broth (chicken or vegetable stock works too)

Step-by-Step Instructions

1. Sauté the vegetables – In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened.
2. Cook the turkey – Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 7–8 minutes.
3. Season – Stir in rosemary, thyme, cumin, paprika, salt, and pepper. Let the spices toast for 1–2 minutes to release their flavor.
4. Add beans and liquids – Drain and rinse the the cannellini beans and add to pot. Stir in pumpkin purre, coconut milk, and chicken bone broth. Mix until well combined.
5. Simmer – Reduce heat and let simmer for about 20 minutes until carrots are tender, stirring occasionally.
6. Serve & enjoy – Taste and adjust seasonings as needed. Ladle into bowls and top with fresh herbs, avocado, or pumpkin seeds for extra crunch.

Creamy White Bean Pumpkin Chili (Gluten-Free, Dairy-Free)

This White Bean Pumpkin Chili is hearty enough to be the star of your dinner table but light enough that you’ll feel good about going back for seconds. It’s rich, creamy, and packed with fall flavor—plus it’s ready in under an hour with just one pot. Perfect for weeknights, meal prep, or a nourishing fall weekend meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 38 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 1/2 cup diced onion
• 2 cups sliced carrots
• 1 cup sliced celery
• 1.5 lbs ground turkey
• 1 tbsp rosemary fresh or dried
• 2 tsp thyme fresh or dried
• 2 tsp cumin
• 1 tsp paprika
• 2 tsp salt
• 1/2 tsp black pepper
• 1 15 oz can cannellini beans, drained and rinsed
• 1 15 oz can pumpkin purée
• 1 15 oz can full-fat coconut milk
• 1 cup chicken bone broth or vegetable stock

Method

 

1. Sauté the vegetables – In a large pot or Dutch oven, heat a little oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until softened.
2. Cook the turkey – Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 7–8 minutes.
3. Season – Stir in rosemary, thyme, cumin, paprika, salt, and pepper. Let the spices toast for 1–2 minutes to release their flavor.
4. Add beans and liquids – Stir in the cannellini beans, coconut milk, and chicken bone broth. Mix until well combined.
5. Simmer – Bring the chili to a gentle boil, then reduce heat and let simmer for 20–25 minutes, stirring occasionally.
6. Serve & enjoy – Taste and adjust seasonings as needed. Ladle into bowls and top with fresh herbs, avocado, or pumpkin seeds for extra crunch.

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