Cozy Turkey Pumpkin White Bean Chili for a Healthy Fall Meal

Enjoy a comforting bowl of Turkey Pumpkin White Bean Chili loaded with protein and fiber, perfect for a healthy fall meal.

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Prep Time 15

Cook Time 45

Simmering Time 30

Total Time 1

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

2 tablespoons Olive Oil Can substitute with canola oil.
1 medium Yellow Onion Can substitute with shallots.
2 cloves Garlic Fresh preferred.

Chili Ingredients

1 pound Ground Turkey Can swap for ground chicken or beef.
2 tablespoons Chili Powder Adjust to taste.
1 teaspoon Cumin No direct substitute.
1 teaspoon Smoked Paprika Regular paprika can be used.
1 pinch Cayenne Pepper Optional.
1 teaspoon Dried Oregano Can use Italian seasoning.
1 dash Ground Cinnamon A pinch of nutmeg can serve as alternative.
to taste Salt
to taste Pepper

Main Ingredients

1 cup Pumpkin Puree Do not use pumpkin pie filling.
1 can Great Northern Beans Drained.
1 can Cannellini Beans Drained.
1 can Diced Tomatoes Including juice.
4 cups Chicken Broth Can use vegetable broth for vegetarian.
1 cup Frozen Corn Fresh corn can be used if in season.

Garnishing Ingredients

to taste Fresh Cilantro Can substitute with parsley.
to taste Sour Cream or Greek Yogurt Optional.
to taste Shredded Cheddar Cheese Can use vegan cheese.
to taste Lime Wedges Can use lemon wedges.

Equipment

Large pot

Method

Cooking Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5-7 minutes until translucent and fragrant. Stir in 2 minced garlic cloves for another minute.
Add 1 pound of ground turkey, breaking it apart while cooking for 7-10 minutes until browned and no longer pink.
Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Add 1 teaspoon of dried oregano, a dash of ground cinnamon, salt and pepper to taste. Stir for about 1 minute.
Stir in 1 cup of pumpkin puree, 1 can of drained Great Northern beans, 1 can of drained cannellini beans, and 1 can of diced tomatoes. Mix everything well.
Pour in 4 cups of chicken broth and stir to combine. Bring to a simmer then reduce heat to low, cover, and let it simmer for at least 30 minutes.
In the last 10 minutes, stir in 1 cup of frozen corn. Continue to simmer uncovered until heated through.
Taste and adjust seasonings as necessary, adding extra salt, pepper, or spices.
Ladle the chili into bowls and garnish with fresh cilantro and optional toppings like sour cream, shredded cheese, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This chili can be made in advance and tastes better the next day. Adjust spices according to personal preference for heat and flavor.

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