Creamy White Bean and Turkey Pumpkin Chili
why make this recipe
Creamy White Bean and Turkey Pumpkin Chili is a delicious and hearty dish perfect for any time of year, especially during the fall. It combines the warm flavors of pumpkin and spices with lean ground turkey and creamy cannellini beans, making it both nutritious and satisfying. This recipe is easy to follow and is a great way to enjoy a comforting meal that is also packed with protein and fiber.
how to make Creamy White Bean and Turkey Pumpkin Chili
Ingredients
- 1 can pumpkin puree
- 2 cans cannellini beans, drained and rinsed
- 1 lb lean ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Directions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Add ground turkey to the pot, cooking until browned.
- Stir in pumpkin puree, cannellini beans, chicken broth, and spices (cumin, chili powder, paprika, salt, and pepper).
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Adjust seasoning to taste and serve hot.
how to serve Creamy White Bean and Turkey Pumpkin Chili
Serve your Creamy White Bean and Turkey Pumpkin Chili in bowls. You can top it with some fresh cilantro, a dollop of sour cream, or shredded cheese if you like. This chili pairs well with crusty bread or cornbread for dipping.
how to store Creamy White Bean and Turkey Pumpkin Chili
To store leftovers, let the chili cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. When you’re ready to eat it, thaw and reheat on the stovetop or microwave.
tips to make Creamy White Bean and Turkey Pumpkin Chili
- Use fresh herbs like parsley or cilantro for added flavor.
- If you want a spicier chili, add some diced jalapeños or red pepper flakes.
- Consider using other beans, such as kidney or black beans, for variety.
- Make sure to taste and adjust seasoning before serving to get the perfect flavor.
variation
You can easily make this chili vegetarian by replacing the turkey with plant-based protein, like lentils or mushrooms. You can also add more vegetables like bell peppers or zucchini for additional nutrition and texture.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can cook everything in a slow cooker on low for about 6-8 hours. Just sauté the onion and garlic first, then add all ingredients to the slow cooker.
Can I use another type of meat?
Absolutely! Ground chicken or beef can also work well in this recipe. Just remember that cooking times may vary slightly.
How can I make this chili spicier?
To add spice, include chili powder, cayenne pepper, or diced green chilies. Adjust according to your heat preference.
Creamy White Bean and Turkey Pumpkin Chili
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Add ground turkey to the pot, cooking until browned.
- Stir in pumpkin puree, cannellini beans, chicken broth, and spices (cumin, chili powder, paprika, salt, and pepper).
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Adjust seasoning to taste and serve hot.