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Turkey Pumpkin White Bean Chili

Cozy Turkey Pumpkin White Bean Chili for Fall Comfort

This Turkey Pumpkin White Bean Chili is a hearty fall comfort food packed with wholesome ingredients and comforting flavors.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil or butter.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 medium Carrots Can substitute with bell peppers for a different flavor profile.
  • 3 cloves Garlic Fresh garlic preferred, but garlic powder can be used in a pinch.
  • 1 pound Ground Turkey Can substitute with chicken or lean beef.
For the Spices
  • 1 teaspoon Ground Coriander Substitute with ground cumin if needed.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder flavor.
  • 1 teaspoon Cumin Not typically substituted due to its unique flavor.
  • ½ teaspoon Ground Black Pepper Use white pepper if preferred.
  • 1 teaspoon Thyme Dried thyme can be used instead of fresh.
  • ½ teaspoon Salt Avoid adding until tasting, especially if using broth.
For the Creamy Element
  • 1 cup Pumpkin Puree Canned or homemade puree works well.
  • 1 can Cannelini Beans Substitute with navy beans or chickpeas.
  • 3 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • ½ cup Heavy Cream Use coconut milk for a dairy-free version or omit for less fat.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Turkey Pumpkin White Bean Chili
  1. Heat 2 tablespoons of olive oil in a large Dutch Oven over medium-high heat. Add 1 diced onion and 2 chopped carrots, then sauté until they soften and the onion becomes translucent, about 5 minutes.
  2. Add 3 minced garlic cloves, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon ground black pepper to the pot. Stir continuously for about 1 minute to toast the spices.
  3. Push the sautéed vegetables to the side of the pot and add 1 pound of ground turkey. Cook until browned and no longer pink, about 8 to 10 minutes.
  4. Stir in 1 teaspoon of dried thyme, ½ teaspoon of salt, 1 cup of pumpkin puree, 1 can of drained cannellini beans, and 3 cups of chicken broth. Mix thoroughly and bring to a simmer over medium heat.
  5. Once at a simmer, reduce the heat to low, cover slightly, and cook for 25 minutes.
  6. Remove from heat and gently stir in ½ cup of heavy cream. Serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 350IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Perfect for meal prep; store leftovers in an airtight container for up to 5 days. Reheat carefully to maintain creamy texture.

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