Creamy Turkey Pumpkin Chili (Print Version)
Savor tender turkey, pumpkin, and beans in a rich, velvety chili accented with warm spices.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground turkey
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
3 garlic cloves, minced
05 -
1 red bell pepper, diced
06 -
2 carrots, diced
07 -
2 cans (15 ounces each) white beans, drained
08 -
1 can (15 ounces) pumpkin puree
09 -
2 cups chicken broth
→ Seasonings
10 -
1 teaspoon chili powder
11 -
1 teaspoon cumin
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon cinnamon, optional
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
→ Finishing Ingredients
16 -
1/2 cup heavy cream or coconut milk
17 -
Fresh parsley or cilantro, for garnish
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add ground turkey and cook, stirring frequently, until evenly browned and cooked through.
02 -
Add diced onion, minced garlic, red bell pepper, and carrots to the pot. Sauté, stirring often, until vegetables soften and the mixture is fragrant.
03 -
Sprinkle in chili powder, cumin, smoked paprika, and optional cinnamon. Stir well and toast spices for about one minute to develop their flavors.
04 -
Stir in the pumpkin puree, drained white beans, and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until the flavors meld.
05 -
Stir in heavy cream or coconut milk. Adjust with salt and black pepper as needed. Simmer for a further 2 minutes.
06 -
Ladle chili into bowls and garnish with chopped fresh parsley or cilantro. Serve hot.
# Notes:
01 -
For a lighter version, substitute heavy cream with coconut milk or a light cream alternative.