Introduction

This creamy turkey pumpkin chili is a comforting and flavorful twist on classic chili, combining the richness of pumpkin with tender ground turkey and warming spices. It’s perfect for chilly evenings and makes a wholesome meal that’s easy to prepare.

A white bowl filled with thick orange soup showing chunks of light brown ground meat, white beans, orange carrot pieces, and green celery bits. The soup has a smooth yet chunky texture with small green herb leaves sprinkled on top. A silver spoon with a pale handle is resting inside the bowl. The bowl sits on a white marbled surface with a brown cloth napkin folded nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons (45 ml) olive oil
1 onion, finely chopped (1 cup)
2 large carrots, chopped (1 ½ cups)
2 stalks celery, chopped
2 garlic cloves, chopped
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground cumin
½ teaspoon crushed red chili
½ teaspoon freshly ground black pepper
1 ½ pounds (675 g) ground turkey, thigh or breast
2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)
1 15-ounce (285 g) can unsweetened pumpkin purée
2 15-ounce cans (850 g) cannellini beans, drained
2 cups (500 ml) chicken broth
Kosher salt
½ cup (125 ml) heavy whipping cream, optional

Instructions

Step 1: Pour the olive oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, stirring occasionally.
Step 2: Add the garlic, ground coriander, ground paprika, ground cumin, crushed red chili, and black pepper. Stir to coat the spices in the oil. Add the ground turkey and cook until no longer pink, breaking the meat up with a spoon, about 8 minutes.
Step 3: Stir in the fresh herbs, pumpkin purée, drained cannellini beans, chicken broth, and 2 teaspoons of kosher salt. Bring to a simmer, partially cover, and cook for 20 minutes, adjusting heat to avoid boiling.
Step 4: Remove from heat. If using, stir in the heavy whipping cream. Taste and adjust seasoning as needed. Serve warm in bowls.

Tips & Variations

For a slow cooker version, complete steps 1 and 2 on the stove, then transfer everything to the slow cooker. Add the herbs, beans, pumpkin, 1 ½ cups broth, and salt. Cook on low for 6 hours or high for 3 hours. Stir in cream before serving.
In a pressure cooker, sauté the vegetables and turkey as above, add remaining ingredients (except cream), pressure cook for 10 minutes, then stir in cream before serving.
Substitute ground chicken, pork, or vegetarian sausage for turkey to vary the protein.
Use fresh herbs like rosemary, sage, and thyme for best flavor; if using dried, reduce quantity by half to 1 ½ teaspoons total.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, cool the chili completely and pack into freezer-safe containers. Thaw overnight in the refrigerator or use the microwave defrost function. Consume within 1 month for best quality. Reheat gently on the stove or microwave until warmed through.

How to Serve

A round white pot filled with a thick orange stew that has visible chunks of brown meat, white beans, small orange carrot pieces, and green herb leaves floating on top, with a white ladle resting inside the pot. The stew has a creamy texture with small bits spread evenly. Next to the pot is a white plate with fresh green herbs laid on top, sitting on a thick knitted beige cloth. Two spoons, one silver and one copper-colored, lie beside the pot on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than cannellini?

Yes, you can substitute cannellini beans with other white beans like great northern or navy beans, or even black beans for a different flavor.

Is the heavy cream necessary?

No, the heavy cream is optional and adds extra richness. You can omit it for a lighter dish or use a dairy-free cream alternative if preferred.