Turkey Pumpkin White Bean Chili Recipe

I recently made my take on Turkey Pumpkin Soup that pairs ground turkey with smooth pumpkin puree and hearty white beans. With rustic onion, garlic, and hints of chili powder and cumin, I found this chili a blend of robust nutrition and balanced spice that intrigues the palate.

I’m excited to share my take on Turkey Pumpkin White Bean Chili. I first tried this recipe during a cool fall afternoon and it soon became one of my favorites for those days when you want something hearty yet not overly heavy.

I start with 1 lb ground turkey, along with chopped onion and diced carrots, and let them brown in 1-2 tbsp of olive oil. Then I add in 3 minced garlic cloves and stir in 1 can of pumpkin puree, which gives the chili a unique flavor thats both unexpected and inviting.

Two cans of white beans and 4 cups low-sodium chicken broth blend with spices like 2 tsp chili powder, 1 tsp ground cumin, and a bit of smoked paprika to create a delightfully savory base. A splash of heavy cream rounds it off and gives the dish a slight richness without being heavy.

This recipe is perfect if you’re into creative takes on fall soups that balance flavors in a fun way.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super hearty and packed with veggies, so I feel like I’m eating something healthy while still getting all that warmth and comfort. Second, the mix of creamy pumpkin puree and spices like chili and cumin gives it this cool, unique twist that makes every spoonful interesting—even on those cold, crispy days when I need some extra comfort. Third, I dig how easy it is to make; even when I’m in a rush, I can whip up a big pot and enjoy a tasty bowl that’s both nourishing and cozy. And lastly, it’s the balance between being rich with flavor yet light enough, so I can enjoy it without feeling overly stuffed.

I gotta say, this Turkey Pumpkin White Bean Chili is like a delicious, veggie-packed meal in a bowl. Its creamy yet light broth filled with ground turkey, pumpkin, onions, and carrots ties everything together perfectly. Sure, it might not look like the fanciest recipe in the world, but its real, home-cooked vibe and the way it warms you up on a chilly day really makes it my go-to comfort dish.

Ingredients

• Ground Turkey: Lean protein, hearty texture, mild taste, and a healthy alternative to red meat.
• Pumpkin Puree: Rich in fiber, vitamins, and natural sweetness that adds a seasonal twist to the dish.
• White Beans: Packed with fiber and protein; they bring a creamy, satisfying texture to each bite.
• Onion: Provides a savory depth and subtle sweetness when well-cooked for flavor complexity.
• Garlic: Infuses an aromatic punch that boosts and intensifies the overall savoriness.
• Chicken Broth: Acts as a flavorful liquid base that melds the ingredients beautifully.
• Heavy Cream: Offers a rich creaminess that balances the spicy and savory notes perfectly.

Ingredient Quantities

• 1 lb ground turkey
• 1 can (15 oz) pumpkin puree
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1-2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream

How to Make this

1. Heat 1-2 tbsp olive oil in a large pot over medium heat and add the chopped onion and diced carrots; cook until they start to soften, about 5 minutes.

2. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.

3. Increase the heat a bit and add the 1 lb ground turkey to the pot. Break it up as it cooks and let it brown evenly.

4. Sprinkle in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and if you like a kick, add 1/4 tsp cayenne pepper; stir well to coat the meat and vegetables.

5. Pour in 4 cups low-sodium chicken broth and bring the mixture to a simmer, letting all the flavors blend, about 10 minutes.

6. Stir in the can (15 oz) pumpkin puree and mix until it’s fully incorporated into the broth.

7. Add the 2 cans (15 oz each) white beans that you drained and rinsed, stirring them gently into the mix.

8. Lower the heat to a simmer and let the chili cook for another 20 minutes so that the flavors really meld together.

9. Pour in 1/2 cup heavy cream and stir it into the chili; let it warm through without boiling so it stays creamy.

10. Taste and adjust the salt and pepper as needed, then let the chili sit for a few minutes before serving. Enjoy your hearty and creamy Turkey Pumpkin White Bean Chili!

Equipment Needed

1. Stove
2. Large pot
3. Knife
4. Cutting board
5. Wooden spoon for stirring
6. Measuring spoons
7. Measuring cups
8. Colander
9. Can opener
10. Ladle for serving

FAQ

Turkey Pumpkin White Bean Chili Recipe Substitutions and Variations

• Ground Turkey: You can swap it with ground chicken or even ground beef if you’re lookin for a different flavor profile.
• Pumpkin Puree: Try using butternut squash puree instead, its pretty similar if you dont mind a slightly sweeter taste.
• Low-Sodium Chicken Broth: Veggie broth works fine or you could use water with a bouillon cube for that savory kick.
• Heavy Cream: If you’re looking for a lighter option, half-and-half or even coconut cream works just as well, but it might add a hint of coconut flavor.

Pro Tips

1. Dont rush things when you’re browning the turkey – take your time so it gets nice and crispy all around which really boosts the flavor.
2. When you add the garlic, keep a close eye, cause it can burn fast and ruin the taste if you let it do too long.
3. Let the chili simmer a bit longer if you have time. It gives the flavors more chance to mix up and makes the meal even creamier.
4. Be careful when you add the heavy cream. Lower the heat first so it doesn’t boil and split, that way you keep that rich texture you want.