Creamy White Bean and Turkey Pumpkin Chili

Enjoyed this chili/soup with buns with the Calgary Crew during our Christmas concert/band/swim meet visit 2019.  Amy prepared it ahead of time and all Grandmaman needed to do was add the cream and warm the buns.  A perfect meal on a cold but "busy" winter's evening.  

I took a photo of the soup but my camera lost some photos. Here are a couple of concert/swim photos instead. 

1 1/2 lbs ground turkey thigh (or left-over turkey)

2 (15 oz. cans) cannellini beans

2 carrots finely chopped (1 1/2 cups)

2 stalks celery

1 tbsp. ground coriander

2 garlic cloves

1 onion, finely chopped (1 cup)

1 (15 oz.) can pumpkin puree, unsweetened

1/2 tsp. red chili

2 tbsp. fresh thyme

2 cups chicken or vegetable broth

1/2 tsp. black pepper, freshly ground

kosher salt to taste

1 tbsp. ground paprika

3 tbsp. olive oil

1 tsp. ground cumin

1/2 cup heavy whipping cream

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.

To make this chili in a crockpot or slow cooker:

1.  Follow step 1 and 2.  Transfer the mixture to your slow cooker and add the herbs, pumpkin, 1 1/2 cups broth and salt.  

2.  Set to cook on low for 6 hours or 3 hours on high.

3.  Stir in the cream and serve.

Serves 6.