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.
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
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 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.