Description
This Creamy Turkey Pumpkin Chili is the ultimate cozy comfort food for fall. It’s a delicious blend of lean ground turkey, velvety pumpkin puree, white beans, and warming spices, all swirled together with cream cheese for a rich and satisfying finish. A bowlful of flavor that’s nourishing, easy to make, and perfect for chilly nights.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 pound ground turkey
1 can (15 ounces) pumpkin puree
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) white beans, drained and rinsed
2 cups chicken broth
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
4 ounces cream cheese
2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until fragrant and soft, about 3–4 minutes.
2. Add the ground turkey and cook until fully browned, breaking it up as it cooks.
3. Stir in the pumpkin puree and diced tomatoes. Simmer for 2 minutes.
4. Pour in the chicken broth. Add the white beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
5. Bring to a low boil, then reduce heat and let simmer for 20–25 minutes, covered.
6. Stir in the cream cheese until fully melted and incorporated. Adjust seasoning if needed.
7. Serve hot, garnished with fresh herbs if desired.
Notes
To thicken the chili, mash some beans in the pot or simmer uncovered for the last 10 minutes.
For extra spice, add a pinch of cayenne or chopped jalapeño.
You can freeze leftovers for up to 3 months; reheat on the stovetop or microwave until hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 370
- Sugar: 6g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg