White Bean and Turkey Pumpkin Chili


  • 3 tablespoons extra virgin olive oil
  • 1 cup finely chopped white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 teaspoons minced garlic
  • 3 cups cooked shredded turkey or chicken
  • 32 ounces reduced sodium chicken broth
  • 15 ounce can pumpkin puree
  • 1/4 cup heavy cream (optional)
  • 2 15 ounce cans drained white beans
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 2 teaspoons ground cumin


  1. Heat oil in a large dutch oven or soup pot over medium heat. Saute onion, carrots and celery for about 10 minutes, until slightly softened. Stir in garlic and cook for an additional minute. Stir in cooked turkey or chicken, chicken broth, cream, pumpkin, beans, salt, pepper, garlic salt and cumin. Cook and stir until hot, about 15 minutes then reduce heat to a simmer. Simmer on very low until ready to serve.

Makes 8 Servings