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Turkey Pumpkin White Bean Chili Recipe

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★★★★★

5 from 145 reviews

A hearty and flavorful Turkey Pumpkin White Bean Chili combining lean ground turkey, creamy pumpkin puree, and two types of beans simmered with warming spices. This nutritious chili is perfect for a wholesome, comforting meal, garnished with fresh cilantro, and optional toppings like sour cream, cheddar cheese, and lime wedges.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey

Spices

  • 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

Main Ingredients

  • 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
  • 1 cup frozen corn

Garnishes (Optional)

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

Instructions

  1. Heat olive oil and sauté onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, approximately 5-7 minutes. Then add minced garlic and cook for 1 more minute until fragrant.
  2. Cook ground turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until fully browned and no longer pink, about 7-10 minutes. Drain any excess grease from the pot.
  3. Add spices: Season the turkey with chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and freshly ground black pepper. Stir well and cook for another minute to bloom the spices.
  4. Combine pumpkin and beans: Stir in the pumpkin puree, great northern beans, cannellini beans, and the diced tomatoes with their juice, mixing everything evenly.
  5. Add chicken broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat to low, cover the pot, and let it simmer for at least 30 minutes, up to 1 hour, stirring occasionally to develop flavors.
  6. Stir in corn: During the last 10 minutes of simmering, add the frozen corn and stir to incorporate.
  7. Adjust seasonings: Taste the chili and adjust salt, pepper, or other spices as needed for your preferred flavor balance.
  8. Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges if desired. Enjoy warm.

Notes

  • For a spicier chili, increase the cayenne pepper or add diced jalapeños.
  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.
  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Simmering the chili longer enhances the flavor, but do not exceed 1 hour to prevent beans from overcooking.
  • The chili can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • For a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth.

Keywords: turkey chili, pumpkin chili, white bean chili, healthy chili, fall recipes, warm soup

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