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Turkey Pumpkin White Bean Chili

Dreamy Turkey Pumpkin White Bean Chili for Cozy Nights

A comforting Turkey Pumpkin White Bean Chili that combines ground turkey, creamy white beans, and pumpkin, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Adds richness and helps sauté vegetables.
  • 1 medium onion A cornerstone base flavor for the chili.
  • 2 medium carrots Contributes natural sweetness and a delightful texture.
  • 3 cloves garlic Elevates the overall flavor and aroma.
For the Spices
  • 1 teaspoon ground coriander Introduces a warm, citrusy note.
  • 1 teaspoon smoked paprika Provides a smoky depth.
  • 1 teaspoon cumin Infuses the dish with earthy undertones.
  • 1 teaspoon ground black pepper Adds a subtle kick of heat.
  • 1 teaspoon thyme Imparts fresh herbal flavors.
  • 1 teaspoon salt Enhances and balances all flavors.
For the Protein and Creaminess
  • 1 pound ground turkey A lean protein base.
  • 1 cup pumpkin puree Adds creaminess and fall flavor.
  • 1 can cannellini beans Provides a creamy texture and fiber.
  • 1 cup heavy cream Adds richness; substitute with coconut milk for dairy-free.
For the Broth
  • 4 cups chicken broth Forms the soup base; opt for vegetable broth for vegetarian.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes.
  2. Add 1 diced onion and 2 chopped carrots to the pot, stirring occasionally for about 5 minutes until soft.
  3. Stir in 3 minced garlic cloves along with 1 teaspoon each of ground coriander, smoked paprika, cumin, and black pepper. Sauté for an additional minute.
  4. Push the vegetable mixture to one side of the pot and add 1 pound of ground turkey. Cook for 8-10 minutes until browned.
  5. Mix in 1 teaspoon of thyme, 1 teaspoon of salt, 1 cup of pumpkin puree, 1 can of drained cannellini beans, and 4 cups of chicken broth. Stir and bring to a simmer.
  6. Partially cover the pot with a lid and reduce heat to low, allowing to simmer for 25 minutes.
  7. Remove from heat and stir in 1 cup of heavy cream until well combined and creamy.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

This chili is perfect for meal prep! It can be frozen for quick meals later. Feel free to customize with your favorite additional ingredients.

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