Description

Vegetable-packed Turkey Pumpkin White Bean Chili is a creamy and delicious yet light soup, perfect for warming up on crisp days. It features seasonal spices, pumpkin, ground turkey, and hearty vegetables in a rich, savory broth.

Ingredients

3 tablespoons Olive Oil
1 medium Onion, diced
2 Carrots, peeled and chopped
2 Garlic Cloves, minced
1 tablespoon Ground Coriander
1 tablespoon Smoked Paprika
1 teaspoon Cumin
1/2 teaspoon Ground Black Pepper
2 lbs Ground Turkey
2 tablespoons Thyme
1 teaspoon Salt
1 (15 ounce) can Pumpkin Puree
2 (15 ounce) cans Cannelini Beans, drained
2 cups Chicken Broth
1/2 cup Heavy Cream

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Instructions

1. Place a large stock pot or 4 to 5 quart Dutch oven over medium-high heat and heat the olive oil. Add the onion and carrots and cook until softened, about 5 minutes.

2. Add the garlic and spices and toss to coat. Cook for an additional 1 minute.

3. Push the vegetables to the side and add the ground turkey. Use a wooden spoon to break it apart. Cook until the meat is no longer pink, about 8 to 10 minutes.

4. Mix in the thyme, salt, pumpkin puree, cannelini beans, and chicken broth. Bring to a simmer, reduce heat, and slightly cover the pot with the lid. Cook for 25 minutes.

5. Remove the pot from the heat and stir in the heavy cream.

Notes

Slow Cooker Method:

Sauté the carrots and onions in olive oil over medium heat until soft, about 2–3 minutes. Add the garlic, coriander, paprika, cumin, black pepper, thyme, and salt and toast with vegetables for 1 minute. Add the ground turkey, break it apart while browning, and combine with the vegetables. Transfer everything to a slow cooker with the pumpkin puree, beans, and broth (omit cream). Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Stir in cream before serving.

Instant Pot Method:

Use SAUTE setting to heat oil and sauté onions and carrots until soft, 2–3 minutes. Add garlic and spices and toast for 1 minute. Add ground turkey and break apart while browning. Add pumpkin, broth, and beans (omit cream), then set to MANUAL for 10 minutes. Let pressure release naturally for 10 minutes, then stir in cream.