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A hearty and cozy turkey chili featuring ground turkey, pumpkin puree, and creamy cannellini beans. Thickened naturally by pumpkin and beans with an optional splash of cream for richness. A quick, one-pot meal perfect for autumn-inspired comfort food.

Ingredients

Scale
  • 3 tablespoons (45 ml) olive oil
  • 1 finely chopped onion (about 1 cup)
  • 2 chopped carrots (about 1 ½ cups)
  • 2 stalks celery, chopped
  • 2 finely chopped garlic cloves
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes or cayenne (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 ½ pounds (675 g) ground turkey, thigh or breast
  • 2 tablespoons chopped fresh herbs (thyme, rosemary, or sage)
  • 1 15-ounce (285 g) can unsweetened pumpkin puree
  • 2 15-ounce cans (850 g) drained cannellini beans, navy beans, or pinto beans
  • 2 cups (500 ml) chicken broth
  • Kosher salt, to taste
  • ½ cup (125 ml) heavy whipping cream (optional)

Instructions

  1. Heat olive oil in a 4- to 5-quart Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery; cook, stirring occasionally, until tender and fragrant (6 to 8 minutes).
  3. Stir in garlic, ground coriander, paprika, cumin, crushed red pepper flakes or cayenne, and black pepper; toast spices for 30 to 60 seconds.
  4. Add ground turkey, breaking it up with a spoon; cook until no pink remains (6 to 8 minutes).
  5. Add chopped fresh herbs, pumpkin puree, drained beans, chicken broth, and salt; bring to gentle simmer, cover loosely, and cook over low heat for 20 minutes.
  6. Remove from heat; stir in heavy cream if using; adjust salt and pepper to taste.
  7. (Slow cooker option) After sautéing vegetables and spices, transfer mixture to slow cooker; add herbs, pumpkin, beans, 1½ cups broth, and salt; cook on low for 6 hours or high for 3 hours; stir in cream before serving.
  8. (Pressure cooker option) After sautéing vegetables and spices on sauté setting, add remaining ingredients except cream; seal lid and cook on high pressure for 10 minutes; natural release; stir in cream off heat before serving.

Notes

Pumpkin pie filling should not be used as it is sweetened and spiced, altering the intended savory flavor., Ground turkey thigh (dark meat) preferred for more flavor and fat, but breast works as well; ground chicken, pork, or plant-based meat are also suitable swaps., Cannellini beans are preferred for tenderness and size, but navy or pinto beans are good alternatives., Heavy cream is optional; pumpkin and beans already create creamy texture. Dairy-free alternatives like oat milk or coconut cream can be used., To reduce heat, reduce or omit crushed red pepper flakes and cayenne, and reduce paprika., To thicken chili, simmer uncovered longer; to thin, add extra broth, water, or reserved bean liquid., The chili freezes well for up to one month; thaw overnight in fridge before reheating.

Nutrition

Find it online: https://theproteincook.com/creamy-turkey-pumpkin-chili/