This Turkey White Bean Pumpkin Chili is delicious, filling, and healthy. It’s great year-round, but the pumpkin makes it perfect for Fall!
I originally blogged about this chili, following a recommendation from my mom that I make it, about 3 years ago. I’ve been making it on the regular ever since. Even Sean, who tires easily of pumpkin, loves it.
Like many of my older posts, this one was in dire need of an update.
The recipe was originally published by Skinnytaste.
- 2 lbs ground turkey
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 2-15 oz cans great northern or cannellini beans, drained and rinsed
- 4.5 oz. can chopped green chiles
- 2 cups chicken broth
- 15 oz can pumpkin puree
- 2 bay leaves
- salt and pepper, to taste
- Greek yogurt or sour cream
- shredded cheese
- tortilla chips, crumbled
Spray a large skillet with cooking spray. Cook the ground turkey over medium heat until browned and cooked through, crumbling it as it cooks. Once cooked through, add the turkey to the slow cooker.
Add olive oil to the skillet and sauté the onions and garlic, until the onions start to soften. Add the cumin and cook for a minute more. Add this to the slow cooker.
Add the chili powder, oregano, white beans, pumpkin, and broth to the slow cooker. Stir to combine. Place the bay leaves on top.
Put the cover on the slow cooker and cook on low for 8 hours or on high for 4 hours.
Once finished cooking, remove the bay leaves and taste. Adjust the seasonings if necessary.
Ladle the chili into bowls and top with your desired toppings.