High Protein Turkey Pumpkin White Bean Chili

Blooming the spices in the oil for a full minute before adding the turkey brings out more flavor than adding them later would — spices bloom in fat, not liquid. Keeping the simmer gentle instead of a full boil matters because a hard boil can cause the cream to break once it’s stirred in at the end, leaving a slightly curdled texture instead of smooth.

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp ground coriander
• 1 tbsp ground paprika
• 1 tsp ground cumin
• ½ tsp crushed red pepper or cayenne
• ½ tsp freshly ground black pepper
• 1½ lb ground turkey (thigh or breast)
• 2 tbsp chopped fresh thyme, rosemary, or sage
• 1 (15 oz) can unsweetened pumpkin purée
• 2 (15 oz) cans cannellini or navy beans, drained
• 2 cups chicken broth
• Kosher salt, to taste
• ½ cup heavy whipping cream (optional)

• Turkey: lean ground chicken works in its place.
• Herbs: a mix of fresh sage, rosemary, and thyme gives a classic autumn profile; if using dried herbs, use half the amount listed for fresh.
• Cream: full-fat coconut milk makes this dairy-free.
• Extra veggies: bell peppers or corn add color and texture if you want to bulk it up.
• Beans: pinto beans work here too, but they’ll change the chili’s color from creamy white-flecked to more traditional chili-brown, and technically it’s no longer a “white bean” chili at that point — cannellini or navy keeps it true to the name.

1. Sauté the aromatics. Heat the olive oil in a 4-5 quart pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté 5-7 minutes, until softened.
2. Bloom the spices and brown the turkey. Add the garlic, coriander, paprika, cumin, red pepper, and black pepper, and stir for 1 minute until fragrant. Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 8 minutes.
3. Simmer. Stir in the fresh herbs, pumpkin purée, drained beans, chicken broth, and salt. Bring to a gentle simmer — not a full boil — partially cover, and cook on low for 15-20 minutes, until the chili has thickened slightly and the beans are tender.
4. Finish. Remove from the heat and stir in the heavy cream for a silky texture. Taste and adjust salt or pepper before serving warm.

• Cream looks curdled instead of smooth — this usually happens when the chili was at a hard boil when the cream went in. Let it settle to a gentle simmer or remove from heat first.
• Chili tastes flat — this is almost always from rushing the spice bloom. Give the spices the full minute in the oil before adding the turkey.
• Turkey turns rubbery — overcooking it before adding the liquid dries it out; pull it off the heat as soon as it’s no longer pink.
• Chili too thin — simmer a few extra minutes uncovered to reduce it further; it thickens more as it sits, too.

• For a slow cooker: complete steps 1 and 2, then transfer everything except the cream to the slow cooker for 6 hours on low or 3 hours on high.
• For a pressure cooker: use the sauté function to brown the meat, then pressure cook 10 minutes with a natural release.
• Freeze leftovers in airtight containers for up to 1 month.
• Top with fresh cilantro and a dollop of sour cream for extra flavor.

• Serve with warm sourdough bread or corn muffins.
• Top with toasted pumpkin seeds for crunch.
• Add shredded sharp cheddar or Monterey Jack.
• Pair with a crisp side salad and balsamic vinaigrette.

Store in an airtight container in the fridge for up to 3 days — the flavor actually improves overnight. Reheat gently on the stove over low heat, adding a splash of chicken broth if it’s thickened too much. Avoid high heat, which can cause the cream to separate.

Can I make this ahead of time?
Yes, the flavors develop even more overnight — just follow the reheating instructions above.

Is this recipe spicy?
It has a mild kick from the red pepper. Add more cayenne if you want more heat.

Can I leave out the cream?
Yes, it’ll still be flavorful, just less rich in texture.

What if I don’t have fresh herbs?
Dried herbs work fine — use half the amount listed for fresh.

Does using pinto beans change the recipe?
It changes the color and, technically, the “white bean” part of the name — pinto works fine flavor-wise, but cannellini or navy beans keep it visually and technically consistent with the recipe’s title.

Can I double this recipe?
Yes, it scales well — just use a larger pot so there’s room for it to simmer without crowding. For another fall dinner that’s easy to double, the ground turkey zucchini casserole scales up the same way.

If you liked the warm spices here, the turkey stuffed sweet potatoes use a similar spice blend in a completely different format. For another cozy fall dish, try the autumn grain bowls with maple cinnamon vinaigrette. Want something with melted cheese instead of cream? The spinach artichoke chicken casserole has a similarly rich finish. And for another ground-meat dinner that’s easy to prep ahead, the barbecue meatball bowls are worth trying too.

The first time I made this, I let it come to a hard boil while I was distracted with something else, and when I stirred in the cream at the end it looked slightly grainy instead of smooth. Now I always drop it to a bare simmer before the cream goes in, and it comes out silky every time.