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Turkey Pumpkin White Bean Chili

A cozy twist on traditional chili featuring ground turkey, creamy pumpkin, and white beans, perfect for chilly nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce) can pumpkin puree
  • 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
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat until hot.
  2. Add chopped onion and cook until softened, about 5 to 7 minutes.
  3. Add minced garlic and cook for an additional minute.
  4. Add ground turkey, breaking it up; cook until browned, about 7 to 10 minutes.
  5. Drain excess grease if necessary.
  6. Season turkey with chili powder, cumin, smoked paprika, cayenne (if using), oregano, cinnamon, salt, and pepper; cook for an additional minute.
  7. Stir in pumpkin puree, great northern beans, cannellini beans, and diced tomatoes until combined.
  8. Pour in chicken broth and bring to a simmer; reduce heat to low, cover, and let simmer for at least 30 minutes.
  9. In the last 10 minutes, stir in frozen corn.
  10. Taste and adjust seasonings as needed before serving.
  11. Serve hot in bowls, garnished with cilantro and optional toppings.

Notes

This chili can be stored in airtight containers and refrigerated for 3-4 days or frozen for up to 3 months.

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