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Turkey White Bean Pumpkin Chili Recipe

Turkey White Bean Pumpkin Chili Recipe
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★★★★★

4.7 from 12 reviews

This Turkey White Bean Pumpkin Chili is a hearty and healthy dish blending lean ground turkey, creamy white beans, and vibrant pumpkin puree. Perfect for a comforting meal, it offers a delicious balance of spices and flavors, ideal for slow cooker or Instant Pot preparations.

Ingredients

Scale

Protein and Base

  • 2 lbs 99% lean ground turkey
  • 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

Vegetables and Aromatics

  • 1 small onion (chopped)
  • 3 garlic cloves (minced)

Liquids

  • 2 cups low sodium chicken broth (check labels for GF)
  • 1/2 teaspoon olive oil
  • olive oil spray

Spices and Seasonings

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

Toppings (Optional)

  • Chopped cilantro (or red onion or chives)
  • Greek yogurt or low-fat sour cream

Instructions

  1. Prepare Turkey: Heat a large skillet over high heat and lightly spray with olive oil spray. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5 minutes. Transfer the cooked turkey to the slow cooker or Instant Pot.
  2. Sauté Aromatics: Add 1/2 teaspoon olive oil to the same skillet. Sauté chopped onion and minced garlic for 3 to 4 minutes until softened. Add cumin and sauté for another minute to release its aroma. Transfer this mixture to the slow cooker or Instant Pot with the turkey.
  3. Add Remaining Ingredients: Stir in the rinsed and drained white beans, pumpkin puree, chopped green chilis, low sodium chicken broth, chili powder, oregano, and bay leaves with the turkey and aromatics.
  4. Slow Cooker Cooking: Cover the slow cooker and cook on high for 4 hours or low for 8 hours. This slow simmer melds the flavors beautifully.
  5. Instant Pot Cooking: If using an Instant Pot, set it to sauté and lightly spray with olive oil. Brown the turkey as before and set aside. Sauté onions, garlic, and cumin similarly, then return turkey to the pot. Add the beans, pumpkin, chilis, broth, chili powder, oregano, and bay leaves, seal the lid, and cook on high pressure for 25 minutes. Allow natural pressure release before opening.
  6. Finish and Serve: Remove bay leaves and season chili with kosher salt and pepper to taste. Serve topped with chopped cilantro or your choice of red onion or chives. Optionally add a scoop of Greek yogurt or low-fat sour cream for creaminess.

Notes

  • Use 99% lean ground turkey for a healthier, low-fat option.
  • Rinsing canned beans reduces sodium content and enhances texture.
  • Adjust chili powder to control spiciness according to preference.
  • Choose low sodium chicken broth to keep salt levels moderate.
  • If pumpkin puree is not available, substitute with canned butternut squash puree for similar flavor.
  • For a thicker chili, let it cook uncovered for the last 30 minutes in the slow cooker.
  • This chili freezes well; store in airtight containers for up to 3 months.
  • To make dairy-free, omit Greek yogurt or sour cream toppings.

Nutrition

Keywords: turkey chili, white bean chili, pumpkin chili, healthy chili, slow cooker chili, Instant Pot chili, lean ground turkey recipe

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