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Turkey Pumpkin White Bean Chili – The Best Fall Comfort Food

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Vegetable-packed Turkey Pumpkin White Bean Chili is a creamy yet light soup with hints of pumpkin and warming spices. Perfect for cozy nights with wholesome seasonal flavor.

Ingredients

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  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 2 lbs ground turkey
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 2 (15 oz) cans cannellini beans, drained
  • 2 cups chicken broth
  • 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add onion and carrots; cook until softened, about 5 minutes.

2. Stir in garlic, coriander, paprika, cumin, and pepper; cook for 1 minute.

3. Push vegetables to the side and add ground turkey. Cook, breaking it apart with a spoon, until no longer pink, 8–10 minutes.

4. Mix in thyme, salt, pumpkin puree, beans, and chicken broth. Bring to a simmer, cover partially, and cook 25 minutes.

5. Remove from heat and stir in heavy cream before serving.

Notes

Slow Cooker Method:

Sauté vegetables with oil for 2–3 minutes, toast spices for 1 minute, then brown turkey. Transfer to slow cooker with pumpkin, beans, and broth (leave out cream). Cook on LOW 4–5 hours or HIGH 2–3 hours. Stir in cream before serving.

 

Instant Pot Method:

Sauté onions and carrots 2–3 minutes on SAUTE setting. Toast garlic and spices 1 minute. Add turkey and brown. Stir in pumpkin, broth, and beans (leave out cream). Cook on MANUAL 10 minutes, natural release for 10 minutes. Stir in cream before serving.

Find it online: https://cookingwithramsay.com/turkey-pumpkin-white-bean-chili/