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Turkey White Bean Pumpkin Chili Recipe

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4 from 4 reviews

  • Author: Emma
  • Total Time: 4 hours 15 minutes (slow cooker) or 40 minutes (pressure cooker including prep and release)
  • Yield: 9 servings
  • Diet: Low Fat

Description

This hearty Turkey White Bean Pumpkin Chili combines lean ground turkey, white beans, and creamy pumpkin puree for a comforting, protein-packed meal with a subtle smoky spice blend. Perfect for cooler days, this chili is slow-cooked or pressure-cooked to perfection, creating a rich and flavorful dish topped with fresh cilantro and optional Greek yogurt or sour cream.

Ingredients

Meat and Vegetables

  • 2 lbs 99% lean ground turkey
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 4.5 oz can chopped green chile
  • Chopped cilantro for topping (optional)
  • Red onion or chives for topping (optional)

Spices and Seasonings

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

Other Ingredients

  • Olive oil spray
  • 1/2 teaspoon olive oil
  • 2 15 oz cans white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (or homemade)
  • 2 cups low sodium chicken broth (check labels for gluten-free)
  • Greek yogurt or low-fat sour cream for topping (optional)

Instructions

  1. Prepare the Meat: Heat a large skillet over high heat and lightly spray with olive oil. Add the ground turkey and cook while breaking it up until it turns white, about 5 minutes. Transfer the cooked meat to the slow cooker or set aside if using the Instant Pot.
  2. Sauté Vegetables and Spices: Add 1/2 teaspoon olive oil to the skillet, then add chopped onions and minced garlic. Sauté for 3 to 4 minutes until softened. Stir in cumin and continue to sauté for another minute to release the spices’ aroma. Transfer this mixture to the slow cooker or back into the Instant Pot with the turkey.
  3. Add Remaining Ingredients: To the slow cooker or Instant Pot, add rinsed and drained white beans, pumpkin puree, chopped green chilis, low sodium chicken broth, chili powder, oregano, and bay leaves. Stir to combine all ingredients evenly.
  4. Cook the Chili (Slow Cooker Version): Cover and cook on high for 4 hours or on low for 8 hours in the slow cooker. This slow cooking melds the flavors perfectly.
  5. Cook the Chili (Instant Pot Version): Secure the lid and set the Instant Pot to high pressure for 25 minutes. Allow a natural pressure release once cooking is completed to keep flavors intact.
  6. Finish and Serve: Remove the bay leaves carefully from the chili. Taste and adjust seasoning with salt and pepper as needed. Serve the chili hot, garnished with chopped cilantro, red onion or chives, and optionally a dollop of Greek yogurt or low-fat sour cream for added creaminess.

Notes

  • Use 99% lean ground turkey to keep this dish lean and protein-rich.
  • You can substitute canned pumpkin with homemade pumpkin puree for freshness.
  • Make sure to rinse and drain beans well to reduce sodium and improve texture.
  • Adjust chili powder based on your preferred spice level.
  • This chili is naturally gluten free if you use gluten free chicken broth.
  • Leftovers store well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
  • Optional toppings add texture and flavor contrast, but the chili is delicious on its own.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (slow cooker) or 25 minutes (Instant Pot)
  • Category: Soup/Chili
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://myeasyplate.com/turkey-white-bean-pumpkin-chili-recipe/