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Turkey Pumpkin White Bean Chili Recipe

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★★★★★

5 from 118 reviews

This Turkey Pumpkin White Bean Chili is a hearty and flavorful dish, perfect for cooler months. Combining lean ground turkey with creamy pumpkin puree, two varieties of white beans, and warming spices, it offers a comforting twist on classic chili. Finished with fresh cilantro and optional garnishes like sour cream and cheddar cheese, this chili is both nutritious and satisfying.

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

Chili Components

  • 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. Prepare 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. Then add the minced garlic and cook for another minute, until fragrant.
  2. Brown the Turkey: Add the ground turkey to the pot and break it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain off any excess grease to keep the chili lean.
  3. Add Spices: Season the cooked turkey with chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, ground cinnamon, salt, and black pepper. Stir well to combine and cook for another minute to release the flavors.
  4. Add Pumpkin and Beans: Stir in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes with their juice. Mix evenly to incorporate all components.
  5. Simmer the Chili: Pour in the chicken broth and bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, up to 1 hour, stirring occasionally to prevent sticking.
  6. Add Corn: Stir in the frozen corn about 10 minutes before the chili finishes cooking to allow it to warm through but remain crisp.
  7. Adjust Seasonings and Serve: Taste the chili and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges if desired.

Notes

  • For extra heat, increase the cayenne pepper or add diced jalapeños.
  • Use low-sodium chicken broth to control the sodium content.
  • The pumpkin puree adds a subtle sweetness and creamy texture without overpowering the chili.
  • This chili freezes well – store in airtight containers for up to 3 months.
  • For a vegetarian version, omit the ground turkey and substitute vegetable broth.
  • Allowing the chili to simmer longer deepens the flavors.

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

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