Description
This creamy white bean pumpkin chili is a comforting and flavorful dish combining ground turkey, pumpkin puree, cannellini beans, and warming spices. Perfect for a cozy dinner, it offers a unique twist on classic chili with a rich and creamy texture.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried sage
- 1 1/2 pounds ground turkey
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 (15 oz) can pumpkin puree
- 2 (15 oz each) cans cannellini beans, drained
- 2 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup heavy whipping cream
Instructions
- Heat oil and sauté vegetables: Add olive oil to a large pot or Dutch oven over medium heat. Add finely chopped onion and carrots, cooking them until softened for about 5 minutes. Add minced garlic and cook for one more minute until fragrant.
- Add spices and turkey: Stir in chili powder, cumin, ground cinnamon, and dried sage to coat the vegetables. Add ground turkey, season with kosher salt and black pepper, and cook until the turkey is no longer pink, breaking it apart with a spoon.
- Combine main ingredients and simmer: Add chopped chipotle peppers, pumpkin puree, drained cannellini beans, and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 25 minutes to develop flavors.
- Finish and serve: Adjust seasoning with salt and pepper to taste. Stir in the heavy whipping cream for a creamy finish. Serve the chili hot and enjoy a hearty meal.
Notes
- Use extra chipotle peppers for more heat or reduce to taste.
- For a vegetarian version, substitute ground turkey with extra beans or vegetarian crumbles and use vegetable broth.
- Heavy cream can be replaced with coconut milk for a dairy-free alternative.
- Serve with toppings like shredded cheese, sour cream, or chopped cilantro if desired.
- Simmering the chili uncovered at the end helps thicken the consistency if you prefer a less soupy chili.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
