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A Delicious & Healthy Recipe

A Delicious & Healthy Recipe
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★★★★★

5 from 6 reviews

This Turkey Pumpkin White Bean Chili is a hearty and healthy recipe combining lean ground turkey, creamy pumpkin puree, and white beans for a flavorful and nutritious meal. Perfect for chilly days, it offers a balanced mix of spices and vegetables with optional garnishes like sour cream, cheddar cheese, and lime wedges for added zest.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey

Spices & Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste

Main Ingredients

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup frozen corn

Garnishes (Optional)

  • 1/4 cup chopped fresh cilantro
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese
  • Lime wedges

Instructions

  1. Prepare the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, around 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  2. Brown the Turkey: Add ground turkey to the pot, breaking it up with a spoon. Cook until browned evenly, about 7-10 minutes, then drain any excess grease to keep the chili lean.
  3. Season the Meat: Sprinkle chili powder, cumin, smoked paprika, optional cayenne, oregano, cinnamon, salt, and black pepper onto the turkey. Stir to combine and cook for another minute to toast the spices.
  4. Add Pumpkin and Beans: Mix in the pumpkin puree, great northern beans, cannellini beans, and diced tomatoes with their juice, blending all the flavors together.
  5. Simmer the Chili: Pour in the chicken broth and bring everything to a simmer. Lower heat to maintain a gentle simmer, cover, and cook for at least 30 minutes, up to 1 hour, stirring occasionally to meld flavors.
  6. Add Corn: Stir the frozen corn into the chili during the last 10 minutes of cooking to ensure it heats through without losing texture.
  7. Adjust Seasoning: Taste the chili and adjust seasoning with salt, pepper, or additional spices as preferred to balance the flavors perfectly.
  8. Serve and Garnish: Ladle the chili into bowls, garnish with fresh cilantro, and optionally add sour cream or Greek yogurt and shredded cheddar cheese. Serve with lime wedges on the side for a bright, zesty finish.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the authentic flavor and texture.
  • Adjust the cayenne pepper depending on your heat preference or omit for a mild chili.
  • Ground turkey can be substituted with ground chicken or lean ground beef if preferred.
  • Simmering time can be extended for deeper flavors; just ensure to stir occasionally to prevent sticking.
  • This chili can be made ahead and tastes even better the next day as flavors meld.
  • For a vegetarian version, omit meat and use vegetable broth.
  • To make this recipe gluten-free, ensure your chicken broth and canned goods are labeled gluten-free.

Nutrition

Keywords: turkey chili, pumpkin chili, white bean chili, healthy chili recipe, ground turkey recipes, autumn recipes, comforting meals

Find it online: https://biteandenjoy.com/a-delicious-and-healthy-recipe/