Pumpkin White Bean Chili
2-3 tbsp oil
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 tbsp garlic paste or minced garlic
1 tbsp coriander
1 tbsp cumin
1 tbsp paprika
1 tsp red chili flake
1/2 tsp black pepper
1 - 1.5 lbs ground turkey or chicken
1 tbsp thyme
1 tbsp rosemary
1 15-oz can pumpkin puree
2 15-oz cans white beans, any kind will do
2 c broth, any
1/2 c heavy cream, if desired
Salt to taste
Heat the oil in your soup pot, Dutch oven, or Instant Pot. Saute the onion, carrots, and celery until soft.
Add garlic and spices (not the herbs!) and stir until aromatic.
Add the ground meat, breaking it up to cook it through.
Add the pumpkin, herbs, beans, broth, and 2 tsp salt. Either let it simmer for 20 minutes or, if you're using an Instant Pot, pressure cook on high for 5 minutes. Let the pressure release naturally for 5-10 minutes.
Turn off the heat and stir in the cream.
Serve with garlic bread, with crackers, over ice, or however you eat chili!