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Cozy fall dinner of white bean pumpkin chili simmering in a Dutch oven.

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
Cook Time 20 minutes
Total Time 38 minutes
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.