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Turkey Pumpkin White Bean Chili Recipe

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This hearty and comforting Turkey Pumpkin White Bean Chili combines ground turkey, creamy pumpkin puree, and tender cannellini beans with aromatic spices for a unique twist on classic chili. Perfect for a warming meal, this chili is rich in flavor, nutritious, and easy to prepare on the stovetop.

Ingredients

Primary Ingredients

  • 3 tablespoons Olive Oil
  • 1 medium Onion, diced
  • 2 Carrots, peeled and chopped
  • 2 Garlic Cloves, minced
  • 2 lbs Ground Turkey
  • 1 15-ounce can Pumpkin Puree
  • 2 15-ounce cans Cannellini Beans, drained
  • 2 cups Chicken Broth
  • 1/2 cup Heavy Cream

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

Instructions

  1. Heat Vegetables: Place a large stock-pot or 4-5 quart Dutch Oven over medium-high heat and add the olive oil. Once hot, add diced onion and chopped carrots, cooking until softened, about 5 minutes.
  2. Add Garlic and Spices: Stir in minced garlic and all the spices (ground coriander, smoked paprika, cumin, and ground black pepper), tossing to coat the vegetables evenly. Cook for an additional 1 minute to release the aromas.
  3. Brown the Turkey: Push the cooked vegetables to one side of the pot and add the ground turkey. Using a wooden spoon, break the meat apart as it browns. Cook until there is no pink left, approximately 8 to 10 minutes.
  4. Simmer the Chili: Mix in thyme, salt, pumpkin puree, drained cannellini beans, and chicken broth. Bring the mixture to a gentle simmer. Reduce the heat to low, partially cover the pot, and let it cook for 25 minutes to meld the flavors.
  5. Finish with Cream: Remove the pot from heat and stir in the heavy cream to add richness and a smooth texture to the chili. Serve hot and enjoy.

Notes

  • Use fresh herbs if available for a brighter flavor instead of dried thyme.
  • For a spicier chili, consider adding a pinch of cayenne pepper or chopped jalapeños.
  • The pumpkin puree adds creaminess without overpowering the savory flavors.
  • Leftovers keep well refrigerated for up to 3 days and also freeze nicely for longer storage.
  • To make this gluten-free, ensure the chicken broth is certified gluten-free.

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