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Amazing Turkey Pumpkin White Bean Chili

Turkey Pumpkin White Bean
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Cozy up with this hearty Turkey Pumpkin White Bean Chili, a flavorful and healthy dish perfect for chilly evenings. It’s packed with protein and fiber, offering a comforting taste of fall.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 1 can (15 oz) Cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup frozen corn
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Lime wedges (for serving)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped yellow onion and sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Add ground turkey to the pot, breaking it up. Cook for 7–10 minutes until browned. Drain excess grease.
  3. Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, and ground cinnamon. Stir and cook for 1 minute until fragrant.
  4. Stir in pumpkin puree, Great Northern beans, cannellini beans, and diced tomatoes with their juices. Mix well.
  5. Add chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low. Cover and simmer for 30–60 minutes, stirring occasionally.
  6. In the last 10 minutes of simmering, add frozen corn and stir.
  7. Taste and adjust seasoning with salt and pepper. Ladle the Turkey Pumpkin White Bean Chili into bowls. Garnish with cilantro, sour cream, and cheddar cheese if desired. Serve with lime wedges.

Notes

  • This chili can be made ahead and stored in the refrigerator for up to 4 days. It tastes even better the next day.
  • For longer storage, freeze the chili in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To reheat, gently warm on the stovetop over medium heat, adding a splash of broth if needed to adjust consistency.
  • For a vegetarian version, omit the ground turkey and use vegetable broth.
  • Adjust cayenne pepper to your spice preference.

Nutrition

Find it online: https://quizsavor.com/turkey-pumpkin-white-bean-chili/

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