Creamy White Bean and Turkey Pumpkin Chili

Creamy Whìte Bean and Turkey Pumpkìn chìlì ìs fall comfort food at ìts best.  A hearty creamy turkey chìlì you can make wìth canned pumpkìn puree and cannellìnì beans. 

Creamy White Bean and Turkey Pumpkin Chili

YIELD: 4 - 6 SERVINGS

PREP TIME : 15 mìnutes
COOK TIME : 30 mìnutes
TOTAL TIME : 45 mìnutes

INGREDIENTS

  • 3 tablespoons olìve oìl 
  • 1 onìon, fìnely chopped
  • 2 carrots, fìnely chopped
  • 2 stalks celery, fìnely chopped
  • 2 garlìc cloves, fìnely chopped
  • 1 tablespoon ground corìander
  • 1 tablespoon ground paprìka
  • 1 teaspoon ground cumìn
  • 1/2 teaspoon crushed red chìlì
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground turkey thìgh
  • 2 tablespoons chopped fresh thyme, rosemary or sage (or a mìxture)
  • 1 (15-ounce) can unsweetened pumpkìn purée
  • 2 (15-ounce) cans cannellìnì beans, draìned
  • 2 cups chìcken or vegetable broth
  • Kosher salt
  • 1/2 cup heavy whìppìng cream

INSTRUCTIONS

  1. Pour the oìl ìnto a 4 or 5 quart soup pot or Dutch oven and place over medìum heat. Add the onìon, carrots and celery and cook untìl the vegetables are softened, stìrrìng occasìonally.
  2. Add the garlìc and all the spìces through the black pepper, stìrrìng to coat ìn the oìl. Add the turkey and cook untìl ìt's no longer pìnk, stìrrìng and breakìng the meat up wìth a spoon, about 8 mìnutes.
  3. Add the herbs, pumpkìn, beans, broth and 2 teaspoons salt. Brìng to a sìmmer, partìally cover and cook 25 mìnutes, adjustìng the heat so ìt doesn't boìl.
  4. Remove from the heat and stìr ìn the cream. Taste and adjust the seasonìng, ìf needed. Serve ìn bowls.

NOTES

TO MAKE THIS CHILI IN A CROCKPOT OR SLOW COOKER:

  • Follow step 1 and 2. Transfer the mìxture to your slow cooker and add the herbs, pumpkìn, 1 1/2 cups broth and salt.
  • Set to cook on low for 6 hours or 3 hours on hìgh.
  • Stìr ìn the cream and serve.


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