Turkey Pumpkin White Bean Chilli

The post contains no affiliate links.

There is nothing better then Chilli and when I seen this recipe, a few years ago, for Turkey Pumpkin White Bean Chilli over on Skinny Taste. I knew I had to try it.

There is just something about eating chilli in the colder months of the year. If you’re anything like me, I easily get bored of eating the same flavours too often. I love that this turkey pumpkin white bean chilli recipe has all the great chilli staples with a few twists, just to keep things different.

This recipe is easy enough to throw together at the last minute, but its also great in a slow cooker/Instant Pot. Pair this with my favourite Buttermilk Drop Biscuits and you have the perfect fall meal.

Turkey Pumpkin Chili

The perfect fall dish

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 9

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 pounds lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 1 1/2 tsp cumin
• 1 tsp oregano
• 2 – 15 oz cans white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree
• 4.5 oz canned chopped green chile
• 2 cups low sodium chicken broth
• kosher salt and pepper to taste
• chopped cilantro, red onion or chives for topping
• Greek yogurt or low-fat sour cream for topping, optional

Equipment

• Slow Cooker

Method

 

1. Heat a large heavy saute pan over high heat and lightly spray with oil.
2. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.
3. Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Add to crock pot.
4. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
5. Cover and cook on high for 4 hours or low for 8 hours.
6. Remove bay leaves and adjust seasoning to taste before serving. Enjoy!