Turkey Pumpkin White Bean Chili Recipe
This hearty Turkey Pumpkin White Bean Chili combines the rich flavors of ground turkey, creamy pumpkin puree, and two types of white beans simmered with warm spices for a comforting and nutritious meal. Perfect for cooler weather, this chili is packed with protein and fiber, enhanced by a touch of smoky paprika and a subtle hint of cinnamon for depth and warmth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew/Chili
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 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
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
Garnishes (Optional)
- 1/4 cup chopped fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Lime wedges
Instructions
- Prepare the aromatics: 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.
- Cook the turkey: Add the ground turkey to the pot and break it up with a spoon. Cook until browned, about 7-10 minutes. Drain off any excess grease to keep the chili lean.
- Season the meat: Sprinkle in the 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 toast the spices.
- Add key ingredients: Stir in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes along with their juices.
- Simmer the chili: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes to 1 hour, stirring occasionally to meld the flavors.
- Incorporate corn: During the last 10 minutes of simmering, stir in the frozen corn and continue cooking until heated through.
- Finish and serve: Taste and adjust seasonings if needed. Ladle the chili into bowls and garnish with fresh cilantro, sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges if desired.
Notes
- You can skip the cayenne pepper if you prefer a milder chili.
- To make this dish vegetarian, substitute the ground turkey with a plant-based alternative and use vegetable broth.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- For a thicker chili, simmer uncovered for the last 10-15 minutes to reduce liquid.
- Using pumpkin puree adds a subtle sweetness and creamy texture without overpowering the chili flavor.
Keywords: turkey chili, pumpkin chili, white bean chili, healthy chili, autumn recipe, ground turkey recipe
