Creamy Turkey Pumpkin Chili

This Creamy Turkey Pumpkin Chili is a comforting fall dish that combines savory ground turkey and sweet pumpkin.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds healthy fat and aids in sautéing vegetables for enhanced flavor.
1 cup Onion Provides sweetness and depth; yellow or white onions work best.
2 medium Carrots Can substitute with bell peppers if desired.
2 stalks Celery Contributes crunchiness and herbal notes.
3 cloves Garlic Fresh garlic is preferred for potency.

For the Spice Mix

1 teaspoon Ground Coriander Adds a warm, citrusy spice.
1 teaspoon Ground Paprika Provides color and mild sweetness.
1 teaspoon Ground Cumin Delivers an earthy, warm flavor.
0.5 teaspoon Crushed Red Chili Adjust the quantity based on your spice preference.
1 teaspoon Black Pepper Enhances the dish with its sharpness.

For the Protein and Creaminess

1 pound Ground Turkey Your lean and healthy protein source.
15 oz Unsweetened Pumpkin Purée The star of this dish for creaminess and sweetness.
15 oz Cannellini Beans Offers protein and creaminess.
0.5 cup Heavy Whipping Cream Adds richness and creaminess.

For the Broth and Seasoning

2 cups Chicken Broth Provides liquid and depth of flavor.
1 teaspoon Kosher Salt Essential for flavor enhancement.
1 tablespoon Fresh Herbs (Thyme, Rosemary, Sage) Enhance flavor complexity.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Creamy Turkey Pumpkin Chili

In a large Dutch oven, heat olive oil over medium heat. Add chopped onion, diced carrots, and chopped celery, sautéing for 5-7 minutes until tender.
Add minced garlic, ground coriander, ground paprika, ground cumin, and crushed red chili. Stir for 1 minute to toast the spices.
Add ground turkey and cook for 8 minutes, breaking it apart until it is no longer pink.
Stir in fresh herbs, pumpkin purée, and cannellini beans. Pour in chicken broth and mix well.
Bring to a gentle simmer, partially cover the pot, and cook for 20 minutes, stirring occasionally.
Stir in heavy whipping cream if desired, taste, and adjust seasoning with salt and black pepper before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 7000IUVitamin C: 10mgCalcium: 100mgIron: 4mg

Notes

This chili can be adapted to stovetop, slow cooker, or pressure cooker methods, and leftovers can be stored in the fridge for up to 4 days or frozen for up to a month.

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