Name: Turkey Pumpkin White Bean Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium sweet onion, diced (about 300 g); 1 cup carrots, diced (about 160 g); 1 cup celery, chopped (about 135 g); 2 garlic cloves, minced (or 1/2 tsp garlic powder); 1 lb ground turkey (7% thigh or 1% lean breast); 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried thyme; 1/2 tsp ground sage; 1/2 tsp curry powder; 1/8 tsp ground cinnamon; 1/2 tsp red pepper flakes; 1/2 tsp cracked black pepper; 1 tsp kosher salt (Diamond Crystal); 15 oz unsweetened pumpkin purée; 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups chicken broth (or bone broth for extra protein); 65 g curly kale, destemmed and chopped (about 3 leaves)

Description

This Turkey Pumpkin White Bean Chili brings together ground turkey, white beans, and a full can of pumpkin purée in a warmly spiced, savory broth. It’s comforting without being heavy — an easy, one-pot weeknight pumpkin chili that’s ready in about 45 minutes.

Ingredients

Scale

2 tbsp olive oil
1 medium sweet onion, diced (about 300 g)
1 cup carrots, diced (about 160 g)
1 cup celery, chopped (about 135 g)
2 garlic cloves, minced (or 1/2 tsp garlic powder)
1 lb ground turkey (7% thigh or 1% lean breast)
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp curry powder
1/8 tsp ground cinnamon
1/2 tsp red pepper flakes
1/2 tsp cracked black pepper
1 tsp kosher salt (Diamond Crystal)
15 oz unsweetened pumpkin purée
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups chicken broth (or bone broth for extra protein)
65 g curly kale, destemmed and chopped (about 3 leaves)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the vegetables: Warm the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until lightly softened, about 5 minutes. If using fresh garlic, stir it in and cook 1 minute more.
Brown the turkey: Add the ground turkey and cook, breaking it up with a spatula, until it’s no longer pink, about 8 minutes.
Season with spices: Sprinkle in the smoked paprika, cumin, dried thyme, sage, curry powder, cinnamon, red pepper flakes, black pepper, and kosher salt. If using garlic powder, add it now. Stir well to coat everything and cook 30 to 60 seconds to bloom the spices.
Simmer the chili: Stir in the pumpkin purée, cannellini beans, and chicken broth. Bring to a gentle boil, then reduce to a steady simmer. Cook 15-20 minutes, stirring occasionally until the chili becomes aromatic and the broth thickens slightly. In the final 5 minutes, add the kale and cook until tender and bright.
Finish and serve: Taste and adjust seasoning. Ladle into bowls and serve warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1 serving (about 435 g)
Calories: 310
Sugar: 7 g
Sodium: 782 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 37 g
Fiber: 10 g
Protein: 28 g
Cholesterol: 40 mg