Cozy Turkey Pumpkin White Bean Chili for Comforting Nights

This Turkey Pumpkin White Bean Chili is a heartwarming dish perfect for fall, combining lean turkey, creamy pumpkin, and hearty white beans.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Base

2 tablespoons Olive Oil Adds richness and aids in sautéing vegetables for a deep flavor.
1 medium Yellow Onion Provides sweetness and depth to the chili.
3 cloves Garlic Adds aromatic flavor; essential for brightening the chili's profile.
1 pound Ground Turkey Main protein source; a leaner alternative to beef.
1 tablespoon Chili Powder Infuses warmth and spice; integral for chili flavor.
1 teaspoon Cumin Contributes earthy notes that enhance richness.
1 teaspoon Smoked Paprika Adds a subtle smoky flavor.
Cayenne Pepper Adjust according to your spice preference.
1 teaspoon Dried Oregano Offers herbal undertones.
1 teaspoon Ground Cinnamon Brings warmth and balance.
Salt Essential for seasoning.
Pepper Essential for seasoning.

For the Chili's Heart

1 can (15 oz) Pumpkin Puree Ensure it’s pure pumpkin puree, not pie filling.
2 cans Great Northern Beans & Cannellini Beans Add texture and protein.
1 can (14.5 oz) Diced Tomatoes Combine with juices for acidity.
3 cups Chicken Broth Substitute vegetable broth for a vegetarian version.
1 cup Frozen Corn Adds sweetness and texture.

For Garnishing

Fresh Cilantro Adds a burst of freshness.
Sour Cream or Greek Yogurt Introduces creaminess.
Shredded Cheddar Cheese Enhances the comfort food experience.
Lime Wedges Adds a zesty brightness.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic for an additional minute.
Add ground turkey, breaking it apart and cooking for 7-10 minutes until fully browned. Drain excess grease.
Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute.
Pour in pumpkin puree, rinsed beans, diced tomatoes, and chicken broth. Stir and bring to a gentle simmer.
Reduce heat, cover, and simmer for 30-60 minutes, stirring occasionally.
In the last 10 minutes, add frozen corn and continue to simmer uncovered.
Adjust seasoning with salt and pepper. Optionally stir in oregano or cinnamon.
Ladle into bowls and garnish with cilantro, sour cream, and cheddar. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 12gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

This chili tastes even better the next day; can be made ahead and stored in the fridge or freezer.

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