Comfort food to love — this is a creamy pumpkin chili simmered with turkey, spices and cannellini beans that makes a simple soul-warming bowl. Stovetop or pressure cooker recipe.
Turkey, pumpkin, chili.
Maybe it’s a lucky coincidence.
While those separate words instantly conjure up a scene from the season called Fall — especially if you were to throw in a chunky sweater and cinnamon spice — putting the actual things together turns out pretty damn tasty.
I love to combine the velvety texture of winter squash with savory flavors — Pumpkin Pasta in Parmesan Garlic Cream Sauce is an example what I’m talking about.
In this dish, canned pumpkin puree adds subtle sweetness, creamy texture and deep color to the base of a hearty soup.
Pumpkin gets along really well with white beans, chili spices and turkey. Surprised?
Recipes using pumpkin tend to veer toward the sweet side of the menu, but it’s just as great (if not better) in savory dishes, too.
As a side note, did you know that most canned pumpkin is actually produced from a variety of hard winter squash that looks nothing like the perky orange ones decorating front stoops?
Classic decorative jack o’ lanterns are watery, stringy and not very delicious to eat, it turns out.
That’s fine, though. This recipe, at the very least, is fantastic way to use up those cans of pumpkin puree.
In my experience, if you root around long enough in dark, forgotten regions of your kitchen cabinets you’re likely to emerge with a few containers of the stuff.
Lucky you, now you’re a few pantry staples away from dinner!
You’ll find this chili makes a hearty, satisfying bowl. It’s perfect to serve for a lighter supper, with a big salad on the side.
If you’re a meal planner who loves something warm for lunch during the week, make a pot of this chili and enjoy the even tastier leftovers.
More fall comfort food recipes:
- Parmesan Polenta with Roasted Vegetables
- One Bowl Chickpea Chorizo Stew
- Pumpkin Pasta in Parmesan Cream Sauce
- 3 tablespoons olive oil
- 1 onion, finely chopped (1 cup)
- 2 carrots, finely chopped (1- 1 1/2cups)
- 2 stalks celery, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red chili
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey thigh
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
- 1 (15-ounce) can unsweetened pumpkin purée
- 2 (15-ounce) cans cannellini beans, drained
- 2 cups low-sodium chicken or vegetable broth
- Kosher salt
- 1/2 cup heavy whipping cream
- Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
- Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.
- Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.
To make this chili in a Crockpot or slow cooker:
- Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, pumpkin, 1 1/2 cups broth and salt.
- Set to cook on low for 6 hours or 3 hours on high.
- Stir in the cream and serve.
To make in a pressure cooker:
- Set your pot to Saute. Follow the steps in step 1 and 2.
- Add the remaining ingredients except the cream to the pot as in step 3.
- Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.
- Stir in the cream and serve warm.
Amount Per Serving: Calories: 743 Total Fat: 49g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 28g Cholesterol: 229mg Sodium: 735mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 55g