By Aubrey Grooms
Creamy Turkey Pumpkin Chili with White Beans
4 steps
Prep:15minCook:30min
Creamy Turkey Pumpkin Chili is fall comfort food at its best. A hearty creamy turkey chili that cooks in 30 minutes, with canned pumpkin puree and white cannellini beans.
Updated at: Thu, 17 Aug 2023 08:45:50 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories380.7 kcal (19%)
Total Fat14.6 g (21%)
Carbs27.2 g (10%)
Sugars5.9 g (7%)
Protein34.2 g (68%)
Sodium263.5 mg (13%)
Fiber11.6 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 tablespoonsolive oil
1 cuponion
finely chopped
2carrots
large, chopped
2stalks celery
chopped
2garlic cloves
chopped
1 tablespoonground coriander
1 tablespoonground paprika
1 teaspoonground cumin
½ teaspooncrushed red chili
½ teaspoonfreshly ground black pepper
1.5 poundsground turkey thigh
2 tablespoonsfresh thyme
chopped, or sage, or a mixture of one or more
1 x 15 ouncecan unsweetened pumpkin purée
2 x 15 ouncecans cannellini beans
drained
2 cupslow-sodium chicken broth
or vegetable
kosher salt
½ cupheavy whipping cream
optional
Instructions
Step 1
Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
Step 2
Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
Step 3
Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.
Step 4
Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve warm in bowls.
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Notes
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Makes leftovers
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