White Bean Pumpkin Turkey Chili
White Bean Pumpkin Turkey Chili with vegetables, ground turkey, pumpkin puree, and white beans. It's a hearty chili with bold flavors that's perfect for busy weeknights!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 pound ground turkey extra lean
- 1 large onion finely chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1/2 jalapeno minced (seeded for less heat)
- 1 tablespoon oil for frying
- 2 tablespoons chili powder low sodium
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon maple syrup or any sugar
- 2 x 14 oz cans low sodium cannellini beans or white beans, drained & rinsed
- 14 oz can tomato sauce or crushed tomatoes low sodium
- 2 x 14 oz cans pumpkin puree
- 1 1/2 cups chicken or vegetable broth low sodium
- 1/2 cup yogurt or sour cream (for serving)
- 1/2 cup cheddar cheese shredded (for serving)
Instructions
- Preheat large 5-6 quart Dutch oven or heavy bottom pot on medium-high heat. Swirl oil to coat and add onion, bell peppers, jalapeno and saute for 5 minutes, stirring occasionally.
- Add ground turkey and cook for 5 minutes, stirring and breaking into small pieces with spatula constantly. Add chili powder, pumpkin pie spice, salt, pepper and cook for another 30 seconds, stirring frequently.
- Add maple syrup, white beans, tomato sauce, pumpkin puree and broth. Stir, cover and bring to a boil. Then reduce heat to low and simmer for about 20 minutes.
- Stir and adjust thickness with more broth and salt to taste, if necessary. Serve warm with yogurt or sour cream and cheddar cheese.
Notes
- Store: Refrigerate chili for up to 5 days in an airtight container. Reheat desired amount of chili in small pot by simmering on low heat.
- Freeze: Make sure to cool chili completely and then freeze in a glass container for up to 3 months. Thaw in the fridge overnight.
- Slow cooker: Saute veggies and turkey in a skillet. Then combine everything in a slow cooker and cook on Low for 8 hours or on High for 4 hours.
- Instant Pot: Saute your vegetables and then brown turkey breaking it into pieces. Then combine everything, ending with tomatoes on top. and do not stir. Cook on High pressure for 10 minutes, then wait 10 minutes and turn valve to Venting.
Nutrition
Serving: 1.5cups | Calories: 250kcal | Carbohydrates: 27g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 662mg | Fiber: 7g | Sugar: 8g