Description
A creamy and comforting Turkey Pumpkin White Bean Chili made with ground turkey, white beans, pumpkin purée, vegetables, warm spices, fresh herbs, and a splash of heavy cream. This easy one-pot chili is hearty, flavorful, and perfect for cozy fall dinners.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper or cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey
- 2 tablespoons fresh thyme, rosemary, or sage, chopped
- 1 (15-ounce) can unsweetened pumpkin purée
- 2 (15-ounce) cans white beans, such as cannellini, navy, or pinto, drained and rinsed
- 2 cups chicken broth
- Kosher salt, to taste
- 1/2 cup heavy whipping cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic, coriander, paprika, cumin, crushed red pepper, and black pepper. Cook for about 1 minute, stirring until fragrant.
- Add the ground turkey. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 6–8 minutes.
- Stir in the fresh herbs and pumpkin purée until evenly combined.
- Add the drained white beans and chicken broth. Stir well and season with kosher salt to taste.
- Reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the heavy whipping cream.
- Taste and adjust the salt or spice level if needed. Serve warm with your favorite toppings.
Notes
- Use plain pumpkin purée, not pumpkin pie filling.
- Cannellini beans give the chili an especially creamy texture.
- For a thinner chili, add an extra splash of chicken broth.
- Reduce or omit the cayenne for a milder version.
- Add the heavy cream after simmering for the smoothest texture.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Nutrition values are estimates and will vary depending on the turkey, beans, broth, and salt used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup & Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl, about 1/6 of recipe
- Calories: 455 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 85 mg