Description
A hearty, flavorful chili combining lean ground turkey, creamy pumpkin puree, and tender white beans for a satisfying fall meal that’s both nutritious and comforting.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 1½ pounds lean ground turkey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 4-5 minutes until softened.
- 2. Add garlic, bell pepper, and jalapeño. Cook 3-4 minutes until peppers soften.
- 3. Add ground turkey, breaking up with spoon. Cook 6-8 minutes until no longer pink.
- 4. Add all spices, salt, and pepper. Stir and cook 1-2 minutes until fragrant.
- 5. Stir in tomato paste and cook 1 minute until darkened.
- 6. Add pumpkin puree, diced tomatoes, broth, beans, green chiles, and bay leaf. Stir to combine.
- 7. Bring to boil, then reduce heat and simmer partially covered 30-35 minutes, stirring occasionally.
- 8. Remove bay leaf, stir in lime juice and cilantro before serving.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 28g