Turkey, White Bean & Pumpkin Chili
A lighter chili made with ground turkey, cannellini beans, green chiles and pumpkin purée, which adds body and a gentle sweetness.
Why this recipe works
Pumpkin purée melts into the broth and makes it thick and velvety without cream, while cumin, oregano and green chiles keep it firmly savory. It's our go-to for game days and big batch meal prep once football season is on.
Method
- Brown the turkey. Heat the oil in a Dutch oven over medium-high. Add the turkey and cook, breaking it up, 6–8 minutes until browned.
- Add aromatics. Add the onion and poblano and cook 5 minutes until soft. Stir in the garlic, cumin, oregano, paprika and salt for 1 minute.
- Simmer. Stir in the pumpkin, beans, green chiles and stock. Bring to a boil, then reduce the heat and simmer 25 minutes, stirring now and then.
- Thicken. Mash about a cup of the beans against the side of the pot to thicken the chili. Stir in the lime juice and adjust the salt.
- Serve. Ladle into bowls and top with avocado, cilantro, yogurt, radishes and chips.
Tips & swaps
- Slow cooker: brown the turkey and aromatics, then cook everything on low 6 hours.
- Use ground chicken or skip the meat and add a third can of beans.
- Add a chipotle in adobo for smoky heat.
Nutrition per serving
| Calories | 360 |
| Fat | 10g |
| Carbohydrates | 30g |
| Protein | 36g |
| Fiber | 9g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Keeps 5 days in the fridge and 3 months in the freezer. It tastes even better on day two.
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