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Creamy Turkey Pumpkin Chili Recipe

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★★★★★

4.8 from 521 reviews

This Creamy Turkey Pumpkin Chili is a comforting, flavorful dish combining the earthiness of pumpkin purée with tender ground turkey and a blend of warm spices. Cooked slowly to develop rich flavors, it’s perfect for chilly evenings and offers a creamy texture with an optional addition of heavy cream. This versatile chili can be made on the stovetop, slow cooker, or pressure cooker, making it convenient for any kitchen.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Spices & Herbs

  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red chili
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)
  • Kosher salt (to taste)

Main Ingredients

  • 1 ½ pounds (675 g) ground turkey, thigh or breast
  • 1 15-ounce (285 g) can unsweetened pumpkin purée
  • 2 15-ounce cans (850 g) cannellini beans, drained
  • 2 cups (500 ml) chicken broth
  • ½ cup (125 ml) heavy whipping cream, optional

Instructions

  1. Sauté the Vegetables: Pour the olive oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add Spices and Turkey: Stir in the chopped garlic, ground coriander, paprika, cumin, crushed red chili, and black pepper to coat the vegetables evenly in the oil and spices. Add the ground turkey and cook, stirring and breaking up the meat with a spoon, until no longer pink, about 8 minutes.
  3. Add Herbs and Simmer: Stir in the fresh herbs, pumpkin purée, drained cannellini beans, chicken broth, and 2 teaspoons of kosher salt. Bring the mixture to a simmer, partially cover, and cook for 20 minutes. Adjust the heat as needed to maintain a gentle simmer without boiling.
  4. Finish with Cream: Remove the pot from the heat. If desired, stir in the heavy whipping cream to add richness and creaminess. Taste and adjust seasoning with additional salt if necessary. Serve the chili warm in bowls.

Notes

  • To make this chili in a slow cooker, follow the first two steps on the stovetop. Transfer the mixture to the slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth, and salt. Cook on low for 6 hours or on high for 3 hours. Stir in cream before serving.
  • For pressure cooking, use the sauté setting to cook ingredients in steps 1 and 2. Add the remaining ingredients (except cream), cover, and pressure cook for 10 minutes. Allow natural pressure release, then stir in the cream and serve.
  • Substitute ground chicken, pork, or vegetarian sausage for the turkey if desired.
  • Fresh herbs provide the best flavor; if using dried herbs, reduce the amount by half (about 1 1/2 teaspoons).
  • To freeze, cool the chili completely, pack into freezer-safe containers, and store for up to 1 month. Thaw overnight in the fridge or use microwave defrost before reheating.

Keywords: turkey pumpkin chili, creamy chili recipe, ground turkey chili, autumn chili, healthy chili, pumpkin recipes

Find it online: https://bakedbylisa.com/creamy-turkey-pumpkin-chili-recipe/