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
Creamy White Bean and Turkey Pumpkin Chili
Creamy White Bean and Turkey Pumpkin chili is fall comfort food at its best. A hearty creamy turkey chili you can make with canned pumpkin puree and cannellini beans.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount 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
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Vi says
I’ve made this twice now and it’s definitely a wonderful cozy soup! I did add in a small diced sweet potato along with a little extra broth, and cooked in slow cooker and the recipe came out excellent . Thank you for incorporating such a lovely fall/winter ingredient list along with several cooking options. It’s now added to my deck of recipe cards 🙂
Holly says
This was great. I used Italian sausage instead of turkey, and I’ve made it twice, and both times it was well received. Also made a double batch the first time and took the extra to work. Everyone asked for the recipe. Love it!!
Vanessa says
Thanks for sharing! Does it keep long?
Familystyle Food says
Hi Vanessa – The chili will keep in the fridge up to 5 days and frozen 1 month.
Suzanne says
This looks so good! What a great lunch meal prep for the fall!
Amber says
Do you think ground beef would work in this as well as turkey?
Familystyle Food says
Hi Amber – yes you can swap beef for the turkey. You might want to drain some of the fat before simmering though because it’s not as lean as turkey – up to you!
Nicole says
Could this be made in the pressure cooker? Also, could coconut milk be used as a substitute for the heavy cream?
Familystyle Food says
Hi Nicole – I think the chili will taste really good with coconut milk instead of cream – go for it! I added directions to the recipe card for making this in a pressure cooker.
Val says
I used coconut milk, and it turned out great. I cannot eat dairy, tomatoes, or peppers, and therefore haven’t been able to eat chili for years. Thank you for bringing chili back into my life!
Daniele says
Hello. Just curious. What size onion, celery & what size carrot? They all come in various sizes & I don’t want to add too much or too little of any of the ingredients. (Maybe you can give me cup size of those ingredients) Also want to know, if I can’t find crushed chili, if I can sub it for red pepper flakes? I looked it up, & maybe a place or two have the chili flakes, but red pepper flakes seem to be what is showing up (was wondering if it’s really just the same thing) & I keep that in the house so I’m hoping it can be used.
Familystyle Food says
Hi Daniele – Great questions! One medium onion should do it, which is usually about 1 cup chopped. Two medium-large carrots, also about 1-1 1/2 cups chopped and 2 whole celery ribs with the top and bottom trimmed. Yes – crushed red chili is exactly the same as red pepper flakes.
Haleigh says
Would this stay well if frozen?? Looks great!
Familystyle Food says
Yes – it will freeze well for a month or so. Enjoy!
Carmela Riley says
Hi! Can this be made in the crockpot???
Familystyle Food says
Hi Carmela – Yes, totally can! I updated the recipe with instructions. Enjoy!
Lisa Louton says
Had this tonight for dinner with some crusty French bread. DH and I both loved it! Flavor was outstanding. Would also be great in the slow cooker. Will be adding this one to our regular rotation!
Liza says
This looks absolutely amazing. I can’t wait to try it! XO
Karen says
Hope you enjoy it! xo