This cozy Pumpkin Chili is bringing the fall vibes! A hearty turkey chili with peppers and white beans, reduced with white wine and simmered in a pumpkin broth.
Scale
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1 cup diced green pepper
- 1 cup diced red pepper
- 1 cup diced celery
- 1 1/2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 1/2 – 2 teaspoons kosher salt, divided
- Fresh black pepper to taste
- 2 tablespoons minced garlic
- 2 pounds ground turkey (93% or 99% lean)
- 1 tablespoon flour
- 1/4 cup dry white wine (can also use beer or more chicken broth)
- 4 cups chicken broth
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 15.5 ounce can cannellini beans, drained and rinsed
- 2 sprigs fresh rosemary
- 1/3 cup heavy cream or half and half (optional but recommended)
Instructions
- Add the oil to a large, 6 or 8 quart dutch oven over medium heat. Add the onions and the green and red peppers to the pot and cook while stirring for 7-8 minutes. Add the cumin, chili powder, paprika, salt, pepper and garlic to the vegetables. Stir to combine.
- Move the vegetables to the side of the pot, drizzle the empty side of the pot with a little more olive oil and then add the ground turkey. Add the remaining 1/2 – 1 teaspoon kosher salt to the turkey, depending on your taste. Cook while breaking up with a spoon into crumbles.
- Once the ground turkey is mostly cooked through, stir to combine it with the rest of the vegetables in the pot. Sprinkle in the flour, stir and cook for 1 minute.
- Pour in the wine to deglaze the pot, stir and let reduce for 1 minute, then scrape up any brown bits from the bottom of the pot. Pour in the chicken broth, then add the white beans, the pumpkin puree and the rosemary sprigs to the pot and bring to a simmer.
- Simmer the chili uncovered for 30 minutes, stirring occasionally. Taste for seasonings and adjust if needed.
- Remove the rosemary sprigs from the chili and then pour in the cream (if using).
- Serve in bowls with tortilla chips or bread for dipping.
Recipe Notes
Store: Let the chili cool to room temperature and then store in air tight containers in the refrigerator for up to 4 days.
Freeze: This chili freezes beautifully! Store in air tight containers or cool completely and place in plastic zip top freezer bags. Let the chili thaw and then reheat in the microwave or on the stove top.
Reheat: If frozen, let the chili thaw in the refrigerator and then reheat in the microwave or on the stove top. Refrigerated chili can be reheated both in the microwave or on the stove top as well.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
