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Turkey Pumpkin White Bean Chili Recipe

Turkey Pumpkin White Bean Chili Recipe
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★★★★★

5.1 from 32 reviews

This Turkey Pumpkin White Bean Chili is a cozy, nutritious twist on traditional chili, combining lean ground turkey with creamy pumpkin puree, white beans, and warming spices. Perfect for chilly days, it offers a hearty and flavorful meal that’s easy to prepare and packed with comforting autumn flavors.

Ingredients

Scale

Meat and Oil

  • 1 tablespoon olive oil
  • 1 pound ground turkey

Vegetables and Aromatics

  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn

Spices and Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste

Canned Goods and Broth

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chicken broth

Garnishes (Optional)

  • 1/4 cup chopped fresh cilantro
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese
  • Lime wedges

Instructions

  1. Sauté onions and garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Cook turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 7-10 minutes. Drain any excess grease to keep the chili lean.
  3. Add spices: Season the browned turkey with chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and black pepper. Stir well to combine and cook for another minute to release the spices’ aromas.
  4. Add pumpkin and beans: Stir in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes including the juice, mixing them thoroughly with the spiced turkey.
  5. Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes to meld the flavors, up to 1 hour for deeper taste. Stir occasionally to prevent sticking.
  6. Add corn: Stir in the frozen corn during the last 10 minutes of simmering to allow it to heat through without losing its texture.
  7. Adjust flavors: Taste the chili and adjust seasonings with additional salt, pepper, or spices as desired.
  8. Serve and garnish: Ladle the chili into bowls and garnish with chopped cilantro, and if desired, add a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheddar cheese. Serve with lime wedges on the side to brighten each serving.

Notes

  • You can substitute ground chicken or lean ground beef if preferred.
  • If you want a spicier chili, increase the cayenne pepper or add some diced jalapeños.
  • For a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
  • Using pumpkin puree adds richness and moisture without adding fat, making this chili hearty yet healthy.
  • Adjust the thickness by adding more broth if you prefer a soupier chili or letting it simmer uncovered to thicken.

Nutrition

Keywords: turkey chili, pumpkin chili, white bean chili, healthy chili recipe, autumn recipes, lean turkey recipes

Find it online: https://cheflenacooks.com/turkey-pumpkin-white-bean-chili-recipe-2/