Description
A comforting and creamy chili featuring white beans and pumpkin puree, seasoned with warm spices and chipotle peppers, perfect for a hearty meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small white onion, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried sage
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Main Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds ground turkey
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 (15 oz) can pumpkin puree
- 2 (15 oz each) cans cannellini beans, drained
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
Instructions
- Prepare Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add finely chopped onion and carrots and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Turkey: Mix in chili powder, cumin, ground cinnamon, and dried sage until evenly combined with the vegetables. Add ground turkey, season with kosher salt and freshly ground black pepper, and cook, breaking up the meat with a spoon, until the turkey is no longer pink.
- Combine Key Ingredients: Stir in finely chopped chipotle peppers, pumpkin puree, drained cannellini beans, and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Chili: Partially cover the pot and let the chili simmer for 25 minutes to meld flavors and thicken the chili.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Stir in heavy whipping cream for a creamy texture. Serve hot and enjoy your creamy white bean pumpkin chili.
Notes
- Use ground turkey for a lean protein; ground chicken or beef can be substituted if preferred.
- To make it vegetarian, omit turkey and use vegetable broth instead of chicken broth; add extra beans or lentils for protein.
- If you want less heat, reduce the amount of chipotle peppers or omit them altogether.
- Pumpkin puree can be substituted with butternut squash puree for a slightly different flavor.
- This chili tastes even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
