Turkey Pumpkin White Bean Chili

4.99 from 64 votes

Turkey Pumpkin White Bean Chili

Vegetable packed Turkey Pumpkin White Bean Chili is a creamy delicious, yet light, soup perfect for warming up with on crispy days. This healthy chili has hints of pumpkin and seasonal spices with ground-up bits of turkey and chopped onions and carrots in a creamy broth.

Prep Time20

Cook Time41

Total Time1 1

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Aimee Mars

Equipment

Large Dutch Oven or Stock Pot

Ingredients

3 tablespoons Olive Oil
1 medium Onion diced
2 Carrots peeled and chopped
2 Garlic Cloves minced
1 tablespoon Ground Coriander
1 tablespoons Smoked Paprika
1 teaspoon Cumin
1/2 teaspoon Ground Black Pepper
2 lbs Ground Turkey
2 tablespoons Thyme
1 teaspoon Salt
1 15 ounce can Pumpkin Puree
2 15 ounce cans Cannelini Beans drained
2 cups Chicken Broth
1/2 cup Heavy Cream

Instructions

Place a large stock-pot or 4 or 5 quart Dutch Oven over medium-high heat and heat the olive oil. Add the onion and carrots and cook until softened, about 5 minutes.
Add the garlic and spices and toss to coat, cook an additional 1 minute.
Push the vegetables to the side and add the ground turkey using a wooden spoon to break apart. As the meat browns break it into small pieces and cook until no longer pink, about 8 to 10 minutes.
Mix in the thyme, salt, pumpkin puree, cannelini beans, and chicken broth and bring to a simmer. Reduce heat, and slightly cover the pot with the lid and cook for 25 minutes.
Remove the pot from the heat and stir in the heavy cream.

Notes

Slow Cooker Method:

Sauté: In a large stockpot or skillet set over medium, heat the olive oil and sauté the carrots and onions until they become soft about 2 to 3 minutes.
Toast the spices: Add the minced garlic, coriander, paprika, cumin, black pepper, fresh thyme, and salt and toss with the vegetables to toast slightly for 1 additional minute.
Brown the meat: move the vegetables to the side of the pot or skillet and add the ground turkey. Use a wooden spoon to break it down into small pieces as it browns and then toss it together with the other ingredients in the skillet.
Set up the slow cooker. Add the mixture from the skillet to your slow cooker along with the pumpkin puree, beans, and broth (leave the cream out). Set the temperature to low for 4 to 5 hours or high for 2 to 3 hours. When ready to serve stir the cream into the chili.

Instant Pot Method:

Sauté the vegetables: set the Instant Pot to the SAUTE setting and add the oil. Once heated sauté the onions and carrots until soft, about 2 to 3 minutes.
Toast: Add the garlic, coriander, paprika, cumin, pepper, thyme, and salt to toast for 1 additional minute.
Brown the turkey: Move the mixture to the side of your Instant Pot and add the ground turkey. Break it apart as it browns and continue to do so until it is no longer pink.
Cook: add the pumpkin, broth, and beans (leave the cream out) to the Instant Pot and set it to MANUAL for 10 minutes. Allow the pressure to release naturally for 10 minutes before removing the lid and stirring in the cream.

Nutrition