Creamy White Bean And Turkey Pumpkin Chili

In this dish, canned pumpkin puree adds refined sweetness, creamy texture and deep color to the bottom of a hearty soup.

Pumpkin gets on rather well with white beans, chili spices and turkey. Surprised?

Creamy White Bean And Turkey Pumpkin Chili

Recipes mistreatment pumpkin tend to veer toward the sweet aspect of the menu, however it’s even as nice (if not better) in savory dishes, too.

As a aspect note, did you recognize that the majority canned pumpkin is really made from a spread of arduous winter squash that appears nothing just like the cheerful orange ones decorating front stoops?

INGREDIENTS:

• 3 tablespoons olive oil 
• 1 onion, finely chopped (1 cup)
• 2 carrots, finely chopped (1- 1 1/2cups)
• 2 stalks celery, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red chili
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground turkey thigh
• 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
• 1 (15-ounce) can unsweetened pumpkin purée
• 2 (15-ounce) cans cannellini beans, drained
• 2 cups low-sodium chicken or vegetable broth
• Kosher salt
• 1/2 cup heavy whipping cream

INSTRUCTIONS:

1. Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
2. Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
3. Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.
4. Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.

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