Turkey Pumpkin Chili

Print Friendly, PDF & Email
Turkey Pumpkin Chili

Turkey Pumpkin Chili

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.



Leave a comment