Creamy Turkey Pumpkin Chili with White Beans
Serves 6
15 mins prep
30 mins cook
45 mins total
This creamy turkey and pumpkin chili is fall comfort food at its best. This hearty creamy turkey chili cooks in about 30 minutes, with canned pumpkin puree, pantry spices and white cannellini beans.
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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 20 minutes, adjusting the heat so it doesn't boil.
Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve warm in bowls.
