Turkey Pumpkin White Bean Chili
A cozy, creamy, and smoky white chili that swaps the traditional red base for a velvety pumpkin puree. Ready in just 25 minutes, it's packed with lean protein and wholesome ingredients.
Ingredients
- 3 tablespoons Olive Oil extra virgin preferred
- 1 medium Onion finely diced
- 2 Carrots peeled and chopped small
- 2 cloves Garlic freshly minced
- 1 tablespoon Ground Coriander
- 1 tablespoon Smoked Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Ground Black Pepper freshly cracked is best
- 2 lbs Ground Turkey lean
- 2 tablespoons Fresh Thyme leaves only
- 1 teaspoon Salt kosher salt preferred
- 1 15 oz can Pumpkin Puree pure pumpkin, not pie mix
- 2 15 oz cans Cannellini Beans drained and rinsed well
- 2 cups Chicken Broth low sodium preferred
- 1/2 cup Heavy Cream added at the very end
Instructions
- Set a large Dutch oven over medium-high heat. Add the olive oil. Once shimmering, add the diced onion and chopped carrots. Sauté for about 5 minutes until softened.
- Add the minced garlic, coriander, smoked paprika, cumin, and black pepper. Stir constantly for 1 minute to toast the spices.
- Push the vegetables to the edges of the pot. Add the ground turkey to the center. Let it sear undisturbed for 1 minute, then break into crumbles and cook until no longer pink (about 8 minutes).
- Stir in the salt, fresh thyme, pumpkin puree, drained beans, and chicken broth. Scrape the bottom of the pot to release any browned bits.
- Bring to a gentle simmer. Reduce heat to medium-low, cover with a lid slightly offset, and cook for 15 minutes.
- Remove the pot from the heat. Gently stir in the heavy cream. Do not boil once the cream is added to prevent separation.
Notes
For storage: Refrigerate for up to 4 days. If freezing, leave the heavy cream out and add it fresh when reheating on the stove.