Description
This Creamy Turkey Pumpkin Chili is a comforting and hearty dish perfect for cool evenings. Combining lean ground turkey with the subtle sweetness of pumpkin purée, beans, and aromatic spices, it offers a rich and flavorful twist on traditional chili. Finished with a splash of heavy cream for added creaminess, this recipe is both nutritious and satisfying.
Ingredients
Base Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, finely chopped
Spices and Herbs
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper or cayenne
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh thyme, rosemary, or sage, chopped
Protein and Legumes
- 1 1/2 pounds ground turkey
- 2 15-ounce cans beans (cannellini, navy, or pinto), drained
Liquids and Others
- 1 15-ounce can unsweetened pumpkin purée
- 2 cups chicken broth
- Kosher salt to taste
- 1/2 cup heavy whipping cream
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil to prepare it for sautéing the vegetables.
- Sauté vegetables: Add the finely chopped onion, carrots, and celery to the pot. Cook them for about 5 to 7 minutes, stirring occasionally, until they become softened and fragrant.
- Add spices and garlic: Stir in the garlic, ground coriander, paprika, cumin, crushed red pepper, and black pepper. Cook this mixture for about 1 minute to release the spices’ aromas.
- Cook turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook it until it’s browned and fully cooked through, ensuring no pink remains.
- Combine herbs and pumpkin purée: Mix in the fresh chopped herbs (thyme, rosemary, or sage) along with the unsweetened pumpkin purée. Stir well to integrate the flavors.
- Add beans and broth: Add the drained beans and chicken broth to the pot. Stir the mixture to combine all ingredients evenly. Season with kosher salt according to your taste.
- Simmer flavors: Reduce the heat to low and let the chili simmer gently for 15 to 20 minutes. This step allows the flavors to meld and deepen.
- Finish with cream: Remove the pot from heat. Just before serving, stir in the heavy whipping cream to add a creamy richness to the chili.
Notes
- Use low-sodium chicken broth to control the saltiness.
- For a spicier chili, increase the amount of crushed red pepper or cayenne.
- Fresh herbs can be substituted according to availability or preference.
- This chili can be made a day ahead; flavors improve after resting overnight in the fridge.
- To make the chili dairy-free, substitute the heavy cream with coconut cream or leave it out entirely.