Spicy White Bean Turkey Pumpkin Chili

Sip + Sanity | Linda Feller

Spicy White Bean Turkey Pumpkin Chili can be made with leftover Thanksgiving turkey or ground turkey! It’s full of flavorful spices, healthy vegetables and lean protein, to warm you up and fill your belly.

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1 5

Soup

American

to 8 servings

482 kcal

Equipment

Ingredients

3 poblano chili peppers
2 tablespoon olive oil
1 tablespoon tomato paste
1½ teaspoon cumin
1½ teaspoon dried oregano
1½ teaspoon chili powder
1 teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 large white onion, diced
1 red bell pepper , diced
1 teaspoon kosher salt
fresh cracked black pepper
4 cloves garlic, minced
4 ounce Simply Organic Spicy (or mild) Guacamole Mix Sauce, or salsa verde (see note)
3 cup cooked turkey meat (see note), cubed or shredded
2 cans cannellini beans (15 oz cans), or other white beans
1 can pumpkin puree (15 oz can), not pie mix
3½ cups chicken stock
1 bay leaf
⅓ cup half-and-half
2 tablespoon corn meal , or masa

Instructions

Begin by roasting the poblanos: set your oven to broil and place a rack about 6 inches below the broiler element. Place clean poblanos on a sheet pan and into the oven. Broil them for a couple minutes on each side, using tongs to flip them over. Keep an eye on them as it doesn't take long to char the skin.
Once charred all over, transfer them to a bowl and cover with cling film or a silicone cover so they steam for about 10 minutes. You should then be able to peel away the skin quite easily. Remove the stem and the seeds and discard. Chop the peppers and set aside.
Place a soup pot or dutch oven over medium heat. Add olive oil. Add tomato paste, cumin, oregano, chili powder, paprika, and cayenne and sauté for a minute or two until the spices are toasted and fragrant.
Add the onion, bell pepper and kosher salt (and more olive oil if needed). Cook until the vegetables start to become tender, then add the garlic and poblano. Sauté for another couple minutes.
Add the guacamole mix, turkey, beans, pumpkin, chicken stock and bay leaf. Mix well and bring to a boil, then reduce heat and simmer for 20 minutes.
In a small measuring cup, add cornmeal (or masa) to half-and-half and whisk with a fork. Add this to the chili at the end of the 20 minutes. Stir well and continue to simmer until the chili thickens, about 3-5 more minutes.
Remove the bay leaf. Serve with your favorite garnishes.

Notes

Calories are approximate and do not include garnishes. 496 cal / serving for 6 larger servings. 372 cal / serving for 8 smaller servings.

Substitute ground turkey: you may substitute 20 oz of 93% ground turkey in place of 3 cups of precooked. Brown the ground turkey and drain first.

Guacamole mix vs salsa verde: An organic salsa verde would make an excellent substitute for the guacamole mix. They share similar ingredients and flavors. Use half a cup of salsa verde in the recipe.

Nutrition

oven, pumpkin, stove top, turkey

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