Ingredients
Scale
- 1 lb lean ground turkey (93% or 99% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (ensure it is not pumpkin pie filling)
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups low-sodium chicken bone broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional toppings: Greek yogurt, sliced avocado, fresh cilantro, lime wedges
Instructions
- Place a large pot or Dutch oven over medium heat and add the olive oil. Once shimmering, toss in the diced yellow onion. Sauté for about 5 to 7 minutes until the onions become translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the ground turkey to the pot. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. Once the turkey is no longer pink, sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat. Stir well to coat the turkey in the spices, allowing them to toast for a minute to release their full aroma.
- Pour in the pumpkin puree, white beans, diced green chiles, and chicken bone broth. Stir everything together until the pumpkin puree is fully incorporated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed. Ladle into bowls and top with a dollop of Greek yogurt for extra protein and a squeeze of fresh lime.
- Cook Time: 45 minutes