Description
This creamy white bean pumpkin chili combines the warmth of chili spices with the smooth texture of pumpkin and white beans, enhanced by savory ground turkey and a touch of heat from chipotle peppers. Perfect for a comforting and nutritious meal that serves 6.
Ingredients
Scale
Vegetables and Aromatics
- 1 small white onion, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried sage
- Kosher salt and freshly ground black pepper, to taste
Proteins and Canned Goods
- 1 1/2 pounds ground turkey
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 (15 oz) can pumpkin puree
- 2 (15 oz each) cans cannellini beans, drained
Liquids
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1/2 cup heavy whipping cream
Instructions
- Prepare the base: Add olive oil to a large pot or Dutch oven and heat over medium heat. Add finely chopped onion and carrots, cooking until softened for about 5 minutes. Then add minced garlic and cook for an additional minute until fragrant.
- Add spices and turkey: Stir in chili powder, cumin, ground cinnamon, and dried sage to the softened vegetables. Add ground turkey, season with salt and pepper, and cook until no longer pink, breaking up the meat with a spoon as it cooks.
- Combine remaining ingredients and simmer: Add the finely chopped chipotle peppers, pumpkin puree, drained cannellini beans, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer, partially cover, and cook for 25 minutes to let flavors meld.
- Finish and serve: Season the chili with additional salt and pepper to taste. Stir in the heavy whipping cream for a creamy texture, then serve immediately and enjoy your comforting pumpkin chili.
Notes
- Use ground turkey breast for a leaner option or substitute with ground chicken for variation.
- Adjust chipotle peppers according to your preferred spice level; add more for extra heat.
- For a vegetarian version, omit the turkey and use vegetable broth instead of chicken broth.
- Heavy whipping cream can be replaced with coconut cream for a dairy-free alternative.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
