Description

This Turkey White Bean Pumpkin Chili is a hearty, nutritious, and comforting dish perfect for cooler days. Made with lean ground turkey, creamy pumpkin puree, white beans, and warming spices, it offers a flavorful twist on traditional chili. Slow-cooked to tender perfection, it provides a satisfying meal that’s rich in protein and fiber, with optional toppings like Greek yogurt and fresh cilantro to enhance the taste.

Ingredients

Scale

Meat and Oil

Olive oil spray
2 lbs 99% lean ground turkey
1/2 teaspoon olive oil

Vegetables and Aromatics

1 small onion, chopped
3 garlic cloves, minced
1 15 oz can pumpkin puree (or homemade)
4.5 oz can chopped green chile

Beans and Broth

2 15 oz cans white northern or navy beans, rinsed and drained
2 cups low sodium chicken broth (check labels for gluten free)

Spices and Seasonings

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

Toppings (Optional)

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

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Instructions

Cook the turkey: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook, breaking it up until it turns white and is no longer pink, about 5 minutes. Transfer the cooked turkey to the slow cooker.
Sauté aromatics and spices: In the same skillet, add 1/2 teaspoon olive oil, then add the chopped onion and minced garlic. Sauté for about 3 to 4 minutes until softened. Add the cumin and cook for another minute to release the flavors. Transfer this mixture to the slow cooker.
Add remaining ingredients: Into the slow cooker, add the rinsed and drained white beans, pumpkin puree, chopped green chiles, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir gently to combine.
Slow cook the chili: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld and the chili to thicken.
Final seasoning and serve: Remove the bay leaves, taste, and adjust seasoning with kosher salt and pepper as needed. Serve the chili hot topped with chopped cilantro, red onion or chives, and optionally a dollop of Greek yogurt or low-fat sour cream for extra creaminess. Enjoy!

Notes

For a spicier chili, add chipotle chili powder which also imparts a smoky flavor.
This chili can also be made on the stovetop in a heavy pot or Dutch oven; simmer on low for about 1 hour, stirring occasionally.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for convenient future meals.

Nutrition

Serving Size: 1 cup
Calories: 272.5 kcal
Sugar: 2.5 g
Sodium: 499 mg
Fat: 2.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.8 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 12 g
Protein: 32 g
Cholesterol: 65 mg