Turkey Pumpkin White Bean Chili
Vegetable packed Turkey Pumpkin White Bean Chili is a creamy delicious, yet light, soup perfect for warming up with on crispy days. This healthy chili has hints of pumpkin and seasonal spices with ground-up bits of turkey and chopped onions and carrots in a creamy broth.
Ingredients
- 3 tablespoonsolive oil
- 1 mediumonion (diced)
- 2carrots (peeled and chopped)
- 2garlic cloves (minced)
- 1 tablespoonground coriander
- 1 tablespoonssmoked paprika
- 1 teaspooncumin
- ½ teaspoonground black pepper
- 2 lbsground turkey
- 2 tablespoonsthyme
- 1 teaspoonsalt
- 115 ounce can pumpkin puree
- 215 ounce cans cannelini beans (drained)
- 2 cupschicken broth
- ½ cupheavy cream
Directions
- 1
Place a large stock-pot or 4 or 5 quart Dutch Oven over medium-high heat and heat the olive oil. Add the onion and carrots and cook until softened, about 5 minutes.
- 2
Add the garlic and spices and toss to coat, cook an additional 1 minute.
- 3
Push the vegetables to the side and add the ground turkey using a wooden spoon to break apart. As the meat browns break it into small pieces and cook until no longer pink, about 8 to 10 minutes.
- 4
Mix in the thyme, salt, pumpkin puree, cannelini beans, and chicken broth and bring to a simmer. Reduce heat, and slightly cover the pot with the lid and cook for 25 minutes.
- 5
Remove the pot from the heat and stir in the heavy cream.