Turkey Pumpkin Chili
2 tablespoons olive oil
1 small yellow onion, chopped
1 pound 93% lean ground turkey
1 tablespoon plus 1 tsp. ground coriander
2 ½ teaspoons smoked paprika
1 ½ teaspoons kosher salt
2 15-oz. cans cannellini beans, drained and rinsed
1 15-oz. can pumpkin puree
1 ½ cups low-sodium chicken broth
Hot sauce, sour cream, and sliced scallions, for serving
Heat oil in a medium heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in turkey, coriander, paprika, and salt; cook, stirring occasionally, until turkey is browned, about 5 minutes.
Stir beans, pumpkin, 1¾ cups water, and broth into turkey mixture. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium and cook, stirring often, until heated through, about 15 minutes. Top with hot sauce, sour cream, and scallions.