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Turkey Pumpkin White Bean Chili Recipe

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4 from 57 reviews

  • Author: Sara
  • Total Time: 1 hour 1 minute
  • Yield: 10 servings
  • Diet: Low Fat

Description

This Turkey Pumpkin White Bean Chili is a comforting and hearty dish perfect for chilly days. Combining lean ground turkey with creamy pumpkin puree, tender cannellini beans, and warming spices like smoked paprika, cumin, and coriander, this chili offers a unique twist on traditional chili recipes. Simmered gently in a Dutch oven and finished with a touch of heavy cream, it creates a rich, velvety texture that’s both satisfying and flavorful. Ideal for a family meal, it serves 10 and is full of wholesome ingredients for a nutritious dinner option.

Ingredients

Produce

  • 1 medium Onion, diced
  • 2 Carrots, peeled and chopped
  • 2 Garlic Cloves, minced

Spices & Herbs

  • 1 tablespoon Ground Coriander
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Ground Black Pepper
  • 2 tablespoons Thyme
  • 1 teaspoon Salt

Protein

  • 2 lbs Ground Turkey

Canned & Jarred Goods

  • 1 (15 ounce) can Pumpkin Puree
  • 2 (15 ounce) cans Cannellini Beans, drained
  • 2 cups Chicken Broth

Other

  • 3 tablespoons Olive Oil
  • 1/2 cup Heavy Cream

Instructions

  1. Heat Oil and Sauté Vegetables: Place a large stock-pot or 4 to 5 quart Dutch oven over medium-high heat and warm the olive oil. Add the diced onion and chopped carrots, cooking them until they soften and become fragrant, about 5 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic along with ground coriander, smoked paprika, cumin, and black pepper. Toss everything to evenly coat the vegetables and cook for another minute to bloom the spices.
  3. Cook the Ground Turkey: Push the vegetables to the side of the pot, add the ground turkey, and use a wooden spoon to break it into small pieces. Brown the meat, stirring frequently until it is no longer pink, about 8 to 10 minutes.
  4. Combine Remaining Ingredients and Simmer: Mix in the thyme, salt, pumpkin puree, drained cannellini beans, and chicken broth. Bring the chili to a simmer, then reduce the heat to low and partially cover the pot. Allow it to simmer gently for 25 minutes, letting flavors meld together.
  5. Finish with Heavy Cream: Remove the pot from heat and stir in the heavy cream to add a rich, creamy texture. Serve hot, enjoying the comforting blend of flavors.

Notes

  • For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños when adding garlic and spices.
  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.
  • If you want a thicker consistency, simmer uncovered for the last 5–10 minutes to reduce the liquid.
  • Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
  • For a dairy-free option, substitute heavy cream with coconut cream or a plant-based creamer.
  • Prep Time: 15 minutes
  • Cook Time: 46 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/turkey-pumpkin-white-bean-chili-recipe/