Name: Creamy Turkey Pumpkin Chili with White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons (45 ml) olive oil; 1 finely chopped onion (about 1 cup); 2 chopped carrots (about 1 1/2 cups); 2 stalks celery, chopped; 2 finely chopped garlic cloves; 1 tablespoon ground coriander; 1 tablespoon ground paprika; 1 teaspoon ground cumin; 1/2 teaspoon crushed red pepper or cayenne; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds (675 g) ground turkey, thigh or breast; 2 tablespoons chopped fresh thyme, rosemary, or sage, or a mixture; 1 15-ounce (285 g) can unsweetened pumpkin purée; 2 15-ounce cans (850 g) drained cannellini beans, navy beans, or pinto beans; 2 cups (500 ml) chicken broth; Kosher salt; 1/2 cup (125 ml) heavy whipping cream, optional

Description

Creamy Turkey Pumpkin Chili with White Beans is a rich, warmly spiced chili that’s easy to make without spending all afternoon at the stove. Pumpkin adds body and subtle sweetness, white beans make it hearty, and a splash of cream gives the chili a smooth, comforting finish.

Ingredients

3 tablespoons (45 ml) olive oil
1 finely chopped onion (about 1 cup)
2 chopped carrots (about 1 1/2 cups)
2 stalks celery, chopped
2 finely chopped garlic cloves
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper or cayenne
1/2 teaspoon freshly ground black pepper
1 1/2 pounds (675 g) ground turkey, thigh or breast
2 tablespoons chopped fresh thyme, rosemary, or sage, or a mixture
1 15-ounce (285 g) can unsweetened pumpkin purée
2 15-ounce cans (850 g) drained cannellini beans, navy beans, or pinto beans
2 cups (500 ml) chicken broth
Kosher salt
1/2 cup (125 ml) heavy whipping cream, optional

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Instructions

Pour the olive oil into a 4- or 5-quart soup pot or Dutch oven and place over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, stirring occasionally.
Add the garlic, coriander, paprika, cumin, crushed red pepper or cayenne, and black pepper. Stir to coat the vegetables in the oil. Add the ground turkey and cook until no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
Add the fresh herbs, pumpkin purée, drained beans, chicken broth, and 2 teaspoons salt. Bring to a simmer, partially cover, and cook for 20 minutes, adjusting the heat so the chili does not boil.
Remove from the heat and stir in the heavy whipping cream, if using. Taste and adjust the seasoning as needed.
Serve warm in bowls.

Notes

Slow Cooker: Follow steps 1 and 2, then transfer the mixture to a slow cooker. Add the herbs, beans, pumpkin, 1 1/2 cups broth, and salt. Cook on low for 6 hours or high for 3 hours. Stir in the cream before serving.
Pressure Cooker: Set the pot to sauté and follow steps 1 and 2. Add the remaining ingredients except the cream. Pressure cook for 10 minutes, allowing the pressure to release naturally. Stir in the cream and serve.
Ground chicken, pork, or vegetarian sausage can be used instead of turkey.
Fresh herbs add lots of flavor. Thyme, rosemary, and sage work especially well together. If using dried herbs, use half the amount listed, about 1 1/2 teaspoons total.
To freeze, cool the chili and transfer it to freezer containers. Thaw overnight in the refrigerator or use the defrost function of your microwave. Enjoy within 1 month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Chili
Method: Stove Top
Cuisine: American