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Turkey Pumpkin White Bean Chili

Cozy Turkey Pumpkin White Bean Chili for Fall Nights

Warm and comforting Turkey Pumpkin White Bean Chili is perfect for chilly nights, combining turkey, pumpkin, and beans for a nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Substitute with canola or avocado oil for a different flavor.
  • 1 medium Yellow Onion Use shallots for a milder taste.
  • 2 cloves Garlic Fresh garlic preferred.
  • 1 pound Ground Turkey Swap for ground chicken or lean beef for a variation.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling.
For Seasoning
  • 2 tablespoons Chili Powder Adjust based on heat preference.
  • 1 teaspoon Cumin Replace with coriander for a lighter flavor.
  • 1 teaspoon Smoked Paprika Use regular paprika for milder taste.
  • Cayenne Pepper Optional for extra heat.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
  • 1/2 teaspoon Ground Cinnamon Nutmeg is a delightful alternative.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
For the Beans and Veggies
  • 1 can Great Northern Beans Drained.
  • 1 can Cannellini Beans Drained.
  • 1 can Diced Tomatoes Add with juice; opt for fresh if preferred.
  • 4 cups Chicken Broth Can use vegetable broth.
  • 1 cup Frozen Corn Fresh or canned will work fine.
For the Toppings
  • Fresh Cilantro For garnish; omit if not preferred.
  • Sour Cream or Greek Yogurt Optional.
  • Shredded Cheddar Cheese Optional; consider dairy-free options.
  • Lime Wedges For serving, optional.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and sauté for 5-7 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional minute.
  2. Crumble in 1 pound of ground turkey to the pot. Cook for 7-10 minutes until browned, stirring occasionally. Drain any excess grease.
  3. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, optional cayenne pepper, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cinnamon. Season with salt and pepper to taste. Cook for 1 minute to toast the spices.
  4. Stir in 1 cup of pumpkin puree, 1 can of drained Great Northern beans, and 1 can of drained cannellini beans. Add 1 can of diced tomatoes with juice and mix.
  5. Pour in 4 cups of chicken broth and bring to a simmer. Reduce heat to low and cover, cooking for at least 30 minutes.
  6. About 10 minutes before serving, stir in 1 cup of frozen corn.
  7. Taste the chili and adjust seasonings. Ladle into serving bowls and garnish with cilantro, sour cream, shredded cheese, and lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Customize ingredients as desired; store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.

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