Turkey Pumpkin White Bean Chili

Why Make This Recipe

Turkey Pumpkin White Bean Chili is a warm and cozy dish perfect for chilly days. This recipe combines the rich flavors of turkey, pumpkin, and white beans, making it not only delicious but also packed with nutrition. It’s an easy meal to prepare and is great for gatherings or family dinners. Plus, the combination of spices gives it a wonderful depth of flavor.

How to Make Turkey Pumpkin White Bean Chili

Ingredients

• 3 tablespoons Olive Oil
• 1 medium Onion (diced)
• 2 Carrots (peeled and chopped)
• 2 Garlic Cloves (minced)
• 1 tablespoon Ground Coriander
• 1 tablespoon Smoked Paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Ground Black Pepper
• 2 lbs Ground Turkey
• 2 tablespoons Thyme
• 1 teaspoon Salt
• 1 (15 ounce) can Pumpkin Puree
• 2 (15 ounce) cans Cannellini Beans (drained)
• 2 cups Chicken Broth
• 1/2 cup Heavy Cream

Directions

1. Place a large stock-pot or a 4 or 5-quart Dutch Oven over medium-high heat and heat the olive oil.
2. Add the diced onion and chopped carrots. Cook until they are softened, about 5 minutes.
3. Add the minced garlic and spices: ground coriander, smoked paprika, cumin, and black pepper. Toss to coat and cook for an additional minute.
4. Push the vegetables to the side of the pot and add the ground turkey. Use a wooden spoon to break it apart. Cook until the meat is browned and no longer pink, about 8 to 10 minutes.
5. Mix in the thyme, salt, pumpkin puree, cannellini beans, and chicken broth. Bring the mixture to a simmer.
6. Reduce the heat, slightly cover the pot with the lid, and cook for 25 minutes.
7. Remove the pot from the heat and stir in the heavy cream.

How to Serve Turkey Pumpkin White Bean Chili

Serve your Turkey Pumpkin White Bean Chili hot. You can garnish it with fresh herbs like cilantro or parsley, a dollop of sour cream, or some shredded cheese for added flavor. It pairs wonderfully with cornbread or crusty bread, making it a complete meal.

How to Store Turkey Pumpkin White Bean Chili

Allow the chili to cool completely before storing it. You can place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. It will last for up to 3 months in the freezer. Be sure to label the container with the date for easy reference.

Tips to Make Turkey Pumpkin White Bean Chili

• Make it ahead of time: This chili tastes even better the next day, as the flavors have more time to meld together.
• Adjust the spices: If you like more heat, consider adding some chili powder or diced jalapeños.
• Experiment with toppings: Try adding avocado slices, tortilla chips, or even a squeeze of lime for a fresh kick.

Variation

You can easily customize this chili by swapping out the ground turkey for ground beef or chicken. For a vegetarian version, replace the meat with more beans or lentils and use vegetable broth instead of chicken broth.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe and saves time.

2. How spicy is this chili?
This chili is mild, but you can add more spices if you prefer it spicier.

3. Can I use other beans?
Yes, you can substitute cannellini beans with black beans or kidney beans depending on your preference.

Turkey Pumpkin White Bean Chili

A hearty and flavorful chili perfect for a chilly evening, combining lean ground turkey with pumpkin puree and white beans for a nutritious and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 people

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Stirring spoon

Ingredients

  

Main Ingredients

• 1 lb ground turkey
• 1 medium onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth
• 15 oz pumpkin puree
• 2 15-oz cans canned cannellini beans rinsed and drained
• 1 14.5-oz can diced tomatoes undrained
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Optional Toppings

• shredded cheddar cheese
• sour cream
• fresh cilantro chopped

Instructions

 

Cooking Instructions

• In a large pot or Dutch oven, brown the ground turkey over medium heat. Drain any excess fat, then add the chopped onion and cook until softened, about 5 minutes.
• Stir in the minced garlic, chili powder, cumin, dried oregano, salt, and black pepper. Cook for another minute until fragrant.
• Pour in the chicken broth, pumpkin puree, canned cannellini beans, and diced tomatoes. Bring the mixture to a simmer.
• Reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally.
• Serve hot, garnished with your favorite toppings like shredded cheddar cheese, sour cream, or fresh cilantro.

Notes

This chili can be made ahead of time and reheats beautifully. For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño with the onion.