In the Kitchen

Creamy Pumpkin Turkey Chili

October 05, 2021

Pumpkin Turkey Chili that’s creamy and comforting to fill your family’s bellies, yet still loaded with veggies and nutrients to enrich their bodies. This is definitely a keeper fall recipe!
2 Creamy Pumpkin Turkey ChiliIn a large pot over medium-high heat, heat the oil until shimmering. Add the onion and cook for 5 minutes, stirring occasionally. Add the carrots, celery and ½ teaspoon of the salt; cook for 7 to 10 minutes, stirring occasionally, until vegetables are soft and starting to brown. Add the garlic, paprika, coriander, cumin, thyme, sage, chili and the rest of the salt; cook for 30 seconds, stirring constantly, until fragrant. Add the turkey and cook until no longer pink, about 5 minutes.
3 Creamy Pumpkin Turkey ChiliStir in the beans, pumpkin, and broth, then bring to a simmer. Reduce heat to low, cover halfway, and let gently simmer for 20 minutes.
4 Creamy Pumpkin Turkey ChiliRemove from the heat, stir in the Half & Half, then season to taste with salt and pepper. Serve hot.
1 Creamy Pumpkin Turkey Chili

 

Creamy Pumpkin Turkey Chili
Serves 4 to 6

2 tablespoons oil
1 medium onion, chopped (about 2 cups)
3 large carrots, chopped (about 1 ½ cups)
2 stalks celery, chopped (about 1 cup)
2 ½ teaspoons kosher salt, separated
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon dried thyme leaves
1 teaspoon dried sage
¼ teaspoon crushed red chili flakes
1 ½ pounds ground dark meat turkey
2 15-ounce cans cannellini beans, drained
1 15-ounce can pumpkin puree
2 cups chicken broth
¾ cup Half & Half


In a large pot over medium-high heat, heat the oil until shimmering. Add the onion and cook for 5 minutes, stirring occasionally. Add the carrots, celery and ½ teaspoon of the salt; cook for 7 to 10 minutes, stirring occasionally, until vegetables are soft and starting to brown. Add the garlic, paprika, coriander, cumin, thyme, sage, chili and the rest of the salt; cook for 30 seconds, stirring constantly, until fragrant. Add the turkey and cook until no longer pink, about 5 minutes. Stir in the beans, pumpkin, and broth, then bring to a simmer. Reduce heat to low, cover halfway, and let gently simmer for 20 minutes. Remove from the heat, stir in the Half & Half, then season to taste with salt and pepper. Serve hot.


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