Creamy Turkey Pumpkin Chili with White Beans
This creamy turkey and pumpkin chili is fall comfort food at its best. This hearty creamy turkey chili cooks in about 30 minutes, with canned pumpkin puree, pantry spices and white cannellini beans.
Equipment
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 onion finely chopped (1 cup)
- 2 large carrots chopped (1 ½ cups)
- 2 stalks celery chopped
- 2 garlic cloves chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon crushed red chili
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds (675 g) ground turkey thigh or breast
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)
- 1 15-ounce (285 g) can unsweetened pumpkin purée
- 2 15-ounce cans (850 g) cannellini beans drained
- 2 cups (500 ml) chicken broth
- Kosher salt
- ½ cup (125 ml) heavy whipping cream optional
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 20 minutes, adjusting the heat so it doesn't boil.
- Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve warm 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, beans, 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.
- 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.
- Instead of turkey, try ground chicken, pork or even a vegetarian sausage.
- Fresh herbs make a huge difference. If you can find the classic Thanksgiving trio of fresh rosemary, sage and thyme, use all three! Dry herbs are fine to use, too, but use half the amount listed in the recipe — 1 1/2 teaspoons.
- To freeze, cool the chili and pack into freezer containers. Thaw overnight in the refrigerator or use the defrost function of your microwave. Enjoy within 1 month.
Nutrition
Calories: 290kcalCarbohydrates: 8gProtein: 28gFat: 17gSodium: 399mgFiber: 2gSugar: 3g
