chili with pumpkin

Creamy White Bean and Turkey Pumpkin chili is fall comfort food at its best.  A hearty creamy turkey chili you can make with canned pumpkin puree and cannellini beans. 

Creamy White Bean and Turkey Pumpkin Chili

olive oil

onion (finely chopped (1 cup))

carrots (finely chopped (1- 1 1/2cups))

celery (finely chopped)

garlic (finely chopped)

coriander

paprika

cumin

red chili

black pepper

turkey thigh

thyme

unsweetened pumpkin purée

cannellini beans, drained

low-sodium chicken or vegetable broth

Kosher salt

heavy whipping cream

Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.

Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.

Pumpkin Chili is a cozy and hearty twist on classic chili, made with ground beef, beans, fire-roasted tomatoes, and smooth pumpkin puree. The pumpkin adds richness and a subtle sweetness that balances the smoky spices perfectly. It’s an easy one-pot meal that’s wholesome, comforting, and ideal for fall weeknights.

Pumpkin Chili

olive oil oil

onion

green bell pepper (diced)

beef

garlic (minced)

chili powder (mild)

smoked paprika

oregano

sea salt

tomato paste

tomatoes (with juice)

kidney beans (drained and rinsed)

pinto beans (drained and rinsed)

pumpkin puree

chicken stock

In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper and cook for 2 minutes, stirring occasionally, until they begin to soften.

Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-6 minutes.

Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and tomato paste. Cook for 1-2 minutes to bloom the spices.

Add the fire-roasted tomatoes, kidney beans, pinto beans, pumpkin puree, and chicken stock. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes (can go longer if desired), stirring occasionally, until thickened and flavorful.

Taste and adjust seasoning as needed before serving.

I have made this for my boyfriend who is very picky about his chili!  He has no idea there is pumpkin in it or he wouldn't eat it!!  I've made it and taken it to work for potluck and always had to share the recipe!

https://content.jwplatform.com/videos/aS0UdmsC.mp4

This pumpkin chili is thick, hearty, and packed with fall flavor. You won’t taste the pumpkin, but it gives the chili amazing texture and richness. Perfect for meal prep or weeknight dinners.

Watch How to Make Pumpkin Chili

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