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Turkey Pumpkin White Bean Chili

A hearty and nutritious chili made with ground turkey, pumpkin, and white beans, perfect for chilly days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce) can pumpkin puree
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for garnish (optional)
  • Shredded cheddar cheese, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5 to 7 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add ground turkey and brown it, breaking it into small pieces, for about 7 to 10 minutes.
  5. Season turkey with chili powder, cumin, smoked paprika, cayenne pepper, oregano, cinnamon, salt, and pepper, then cook for another minute.
  6. Add pumpkin puree, great northern beans, cannellini beans, and diced tomatoes, stir to combine.
  7. Pour in chicken broth, bring the mixture to a simmer, then reduce heat to low and cover. Let simmer for at least 30 minutes, stirring occasionally.
  8. In the last 10 minutes of cooking, stir in frozen corn.
  9. Check taste and adjust seasonings if needed.
  10. Ladle into bowls and garnish with fresh cilantro, sour cream, cheese, and lime wedges if desired.

Notes

This chili pairs well with crusty bread, salad, or tortilla chips. Store leftovers in airtight containers.

Nutrition