Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkey Pumpkin White Bean Chili in a bowl with fresh herbs and vegetables, perfect for cozy fall evenings.

Turkey Pumpkin White Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aneta
  • Total Time: 1 Hour
  • Yield: 6 servings 1x

Description

This Turkey Pumpkin White Bean Chili is the ultimate fall comfort food. With lean turkey, creamy white beans, and the natural sweetness of pumpkin, it’s a perfect hearty meal for cooler evenings. Packed with autumn-inspired flavors and easy to make, this chili will quickly become a family favorite.

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, for heat)

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon ground cinnamon

  • Salt and freshly ground black pepper to taste

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

  • 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. Cook the Aromatics and Turkey:
    Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
    Add the ground turkey and cook until browned, breaking it apart with a spoon (about 7-10 minutes). Drain any excess fat.
    Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, cinnamon, salt, and pepper. Cook for another minute to bloom the spices.

  2. Add Pumpkin, Beans, and Tomatoes:
    Stir in pumpkin puree, great northern beans, cannellini beans, and diced tomatoes with their juice.
    Pour in chicken broth, bring to a simmer, and stir occasionally.

  3. Simmer the Chili:
    Reduce heat to low, cover the pot, and simmer for 30 minutes to 1 hour. Stir occasionally, and adjust seasoning to taste.

  4. Add Corn and Garnish:
    Stir in frozen corn during the last 10 minutes of simmering. Taste and adjust seasonings if needed.
    Serve in bowls and garnish with fresh cilantro, sour cream or Greek yogurt, shredded cheddar cheese, and lime wedges.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This chili also freezes well for up to 3 months.
Make it Spicy: For extra heat, increase the amount of cayenne pepper or add diced jalapeños.
Customizable: Feel free to swap out the beans or add extra vegetables like bell peppers or carrots for more variety.

  • Prep Time: 15 minutes
  • Cook Time: 45 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 8 g
  • Protein: 23 g
  • Cholesterol: 55 mg

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