High Protein Turkey Pumpkin White Bean Chili
A thick, cozy one-pot chili made with lean ground turkey, white beans, and pure pumpkin puree. About 30 grams of protein and 9 grams of fiber per bowl.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1.5 lbs 93% lean halal ground turkey (680 g)
- 1 large yellow onion finely diced (280 g)
- 1 medium red bell pepper seeded and diced (170 g)
- 4 cloves garlic minced
- 1 can mild diced green chiles 4 oz / 113 g, undrained
- 1 can pure pumpkin puree 15 oz / 425 g, unsweetened
- 2 cans cannellini or Great Northern beans 15 oz / 425 g each, drained and rinsed
- 3 cups low-sodium halal chicken broth (710 ml)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper or up to 1/4 tsp
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro finely chopped
Instructions
- Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the ground turkey and 3/4 tsp salt and cook 6 to 7 minutes, breaking it into crumbles, until it reaches 165°F (74°C).
- Reduce heat to medium. Add the onion and bell pepper and cook 5 to 6 minutes until softened. Add the garlic and stir 45 seconds.
- Add the chili powder, cumin, smoked paprika, oregano, cinnamon, remaining 3/4 tsp salt, black pepper, and cayenne. Stir 60 seconds, then add the green chiles and stir 30 seconds.
- Stir in the pumpkin puree, white beans, and broth until the pumpkin is smooth.
- Bring to a gentle bubble, then reduce heat to low or medium-low. Simmer uncovered 20 minutes, stirring to the bottom every 3 to 4 minutes, until thick.
- Turn off the heat, stir in the lime juice, and rest 5 minutes. Ladle into bowls, top with cilantro, and serve.
Notes
Pure pumpkin only: Use 100% pure unsweetened pumpkin puree, not pumpkin pie filling.
Toppings: Greek yogurt, avocado, toasted pepitas, or cheddar made with microbial rennet.
Freezer friendly: Freeze cooled chili for up to 3 months.