Description

This Turkey White Bean Pumpkin Chili is a hearty, nourishing dish combining lean ground turkey with creamy white beans and pumpkin puree, seasoned with a blend of spices for a comforting and flavorful meal. Perfect for chilly days, it can be made in a crock pot, Instant Pot, or on the stovetop, offering flexibility and convenience without sacrificing taste.

Ingredients

Scale

Meat and Vegetables

2 lbs 99% lean ground turkey
1 small onion, chopped
3 garlic cloves, minced

Seasonings and Spices

1/2 teaspoon olive oil
1 teaspoon chili powder (adjust to taste)
2 bay leaves
1 1/2 tablespoons cumin
1 teaspoon oregano
Kosher salt and pepper to taste

Canned and Packaged Ingredients

2 (15 oz) cans white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (or homemade)
4.5 oz can chopped green chile
2 cups low sodium chicken broth (check labels for gluten-free)

Optional Toppings

Chopped cilantro, red onion or chives
Greek yogurt or low-fat sour cream
Olive oil spray

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Instructions

Brown the Turkey: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook, breaking it up with a spoon, until it turns white and is no longer pink, approximately 5 minutes. Transfer the cooked turkey to a crock pot or set aside if using Instant Pot or stovetop method.
Sauté Aromatics and Spices: Add a little olive oil to the skillet, then add chopped onions and minced garlic. Sauté for about 3 to 4 minutes until softened. Stir in the cumin and continue to sauté for another minute to release the flavors. Transfer these aromatics to the crock pot or to where the turkey is if using other methods.
Combine Ingredients: Add rinsed and drained beans, pumpkin puree, chopped green chilis, chicken broth, chili powder, oregano, and bay leaves to the pot. Stir everything together thoroughly.
Croczpot Cooking: Cover and cook on high for 4 hours or on low for 8 hours until flavors blend. Alternatively, stove method involves simmering on low for about 1 hour in a heavy pot or Dutch oven, stirring occasionally. For Instant Pot, use the sauté function to brown meat and sauté aromatics as described, combine all ingredients, seal the lid, and cook on high pressure for 25 minutes followed by a natural pressure release.
Finish and Serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve hot with optional toppings like chopped cilantro, red onion, or chives, and a dollop of Greek yogurt or low-fat sour cream.

Notes

For more heat and smoky flavor, add chipotle chili powder to the chili.
You can prepare this chili on the stove in a heavy pot or Dutch oven by simmering for about 1 hour on low heat, stirring occasionally.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for meal prep convenience.

Nutrition

Serving Size: 1 cup
Calories: 273 kcal
Sugar: 2.5 g
Sodium: 499 mg
Fat: 2.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 12 g
Protein: 32 g
Cholesterol: 60 mg