If you are looking for a hearty, comforting, and uniquely flavorful dish to warm up your taste buds, this White Bean Pumpkin Chili is an absolute game changer. Combining creamy cannellini beans with velvety pumpkin purée, savory ground meat, and a perfect blend of spices, this chili boasts a rich texture and a vibrant orange hue that screams fall comfort food. It’s a delicious twist on the classic chili you didn’t know you needed, packing protein, fiber, and seasonal goodness in every spoonful. Once you try this White Bean Pumpkin Chili, it might just become your new favorite weeknight supper.

White Bean Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

This White Bean Pumpkin Chili is surprisingly simple to put together, but don’t let that fool you. Each ingredient brings something meaningful to the table, whether it’s the earthiness of the pumpkin, the creaminess of the beans, or the warm spices that tie everything together. Here’s what you’ll need to make this comforting meal:

Avocado oil: A mild, heart-healthy oil perfect for sautéing without overpowering flavors.
Onion: Adds sweetness and depth, forming the savory base of the chili.
Celery: Provides subtle crunch and an aromatic quality that balances the dish.
Garlic cloves: Brings pungency and warmth, essential for flavor layering.
Carrots: Add natural sweetness and a tender texture to the chili.
Smoked paprika: Gives a smoky undertone that complements the pumpkin beautifully.
Red chili paste or chili powder: Delivers heat and spice, customizable to your tolerance.
Ground chicken, turkey, or beef: Lean protein that makes the chili hearty and filling.
Fresh or dried thyme: Herbaceous notes that elevate the overall flavor complexity.
Unsweetened pumpkin purée: The star ingredient, lending creaminess and autumnal flavor.
Peanut butter: Adds richness and a subtle nutty depth you wouldn’t guess in chili.
Cannellini beans: Creamy white beans that boost the fiber and give a satisfying mouthfeel.
Low-sodium chicken or vegetable broth: Creates the perfect simmering liquid without excess saltiness.
Salt and pepper: Essential seasonings to bring out every note in the pot.
Optional toppings: Fresh thyme, chopped avocado, green onions, or shredded cheese to personalize each bowl.
Optional seasonings: A blend of cumin powder, onion powder, and garlic powder can further enhance the warmth.

How to Make White Bean Pumpkin Chili

Step 1: Prepare Your Vegetables

Start by finely chopping the onion, carrots, celery, and garlic cloves. This foundational step ensures that the veggies blend seamlessly into the chili, offering texture without overpowering the other ingredients.

Step 2: Sauté the Aromatics

Heat avocado oil in a Dutch oven over medium-high heat. First, add the onion and sauté until translucent and soft. Then, stir in the garlic and cook for another two minutes until fragrant. This builds a fragrant, flavorful base for your White Bean Pumpkin Chili.

Step 3: Cook the Vegetables

Next, add chopped carrots and celery, cooking them while stirring occasionally until they just start to soften. This process brings out their natural sweetness and ensures they meld well within the chili.

Step 4: Brown the Meat and Build Flavor

Incorporate your ground meat choice along with smoked paprika, red chili paste (or chili powder), salt, and pepper. Sauté until the meat is browned and no longer pink, typically 6 to 8 minutes. This step infuses the chili with a deep, smoky flavor and a hearty texture.

Step 5: Combine Pumpkin, Beans, and Broth

Stir in fresh thyme, pumpkin purée, peanut butter, cannellini beans, and low-sodium broth. Give everything a good mix to combine all the layers of flavor. The pumpkin and peanut butter lend creaminess while the beans add substance, making this chili uniquely satisfying.

Step 6: Simmer to Perfection

Cover the pot and reduce the heat to low. Let the chili simmer gently for about 30 minutes. This slow cooking melds all the ingredients into one harmonious bowl of goodness. Don’t forget to taste and adjust seasoning toward the end.

How to Serve White Bean Pumpkin Chili

Garnishes

Top your White Bean Pumpkin Chili with fresh thyme sprigs, chopped avocado, or even a sprinkle of shredded cheese to add an exciting contrast in texture and flavor. Green onions also offer a mild bite and pop of color that’s simply irresistible.

Side Dishes

This chili pairs wonderfully with crusty bread, warm cornbread, or even a simple green salad for added freshness. Each side offers a different way to scoop up or balance out the richness of the chili.

Creative Ways to Present

Try serving your White Bean Pumpkin Chili in hollowed-out mini pumpkin bowls for a festive touch. Or layer it over baked sweet potatoes for a comforting, whole-meal style plate. These small presentations make meal time feel extra special and seasonal.

Make Ahead and Storage

Storing Leftovers

Keep any leftover White Bean Pumpkin Chili in airtight containers in the refrigerator for up to four days. The flavors actually deepen overnight, making the next-day meal even better!

Freezing

If you want to enjoy this chili weeks later, freeze it in well-sealed freezer bags or containers for up to three months. Be sure to leave some room for expansion and thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure even warming. Add a splash of broth or water if it’s too thick, and finish with fresh toppings for that fresh-out-of-the-pot feeling.

FAQs

Can I use other types of beans in this White Bean Pumpkin Chili?

Absolutely! While cannellini beans give a creamy texture, great alternatives include navy beans, great northern beans, or even kidney beans depending on your preference and availability.

Is it possible to make this chili vegetarian or vegan?

Yes, just omit the ground meat and use vegetable broth. For added protein, consider adding extra beans or chopped mushrooms to maintain the hearty feel.

What can I substitute for peanut butter?

If you have a peanut allergy or want a different flavor, try almond butter or tahini. Both provide a similar creamy texture and subtle nutty undertones.

How spicy is the White Bean Pumpkin Chili?

The heat level depends on your choice of chili paste or powder. You can easily adjust it up or down by adding less or more spice to suit your taste buds perfectly.

Can I prepare this chili in advance for a party?

Yes! You can make this White Bean Pumpkin Chili a day ahead. It actually tastes better the next day and can be kept warm in a slow cooker for serving during gatherings.

Final Thoughts

There is something incredibly comforting about a bowl filled with this White Bean Pumpkin Chili. It’s a perfect blend of creamy, savory, and subtly spicy that feels like a warm hug after a long day. Whether for a busy weeknight or a cozy weekend meal, this recipe is sure to become a cherished favorite in your kitchen. So go ahead and treat yourself to this delicious twist on chili — I promise, you’ll be coming back for seconds.

White Bean Pumpkin Chili Recipe

Print Recipe

★★★★★

4.9 from 9 reviews

This White Bean Pumpkin Chili is a hearty and comforting twist on traditional chili, featuring lean ground meat, creamy pumpkin purée, and protein-rich cannellini beans. Enhanced with smoky paprika, chili paste, and a touch of peanut butter for richness, this recipe is perfect for cozy dinners and can be adapted for stovetop, slow cooker, or Instant Pot methods. It’s a flavorful, nutrient-packed meal that balances warmth with subtle sweetness and spice.

Author: Naya
Prep Time: 15 minutes
Cook Time: 40 minutes (stovetop), 4-8 hours (slow cooker), 30 minutes (Instant Pot including pressure release)
Total Time: 55 minutes stovetop, 8 hours slow cooker, 45 minutes Instant Pot
Yield: 6–8 servings 1x
Category: Main Dish, Soup, Chili
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

2 tablespoons Avocado oil
1 onion, finely chopped
2 stalks celery, finely chopped
3 garlic cloves, finely chopped
3 small carrots, finely chopped
1½ tablespoon smoked paprika
½ tablespoon red chili paste, or 1 tbsp chili powder
1½ pounds lean ground turkey (can substitute with ground chicken or beef)
2 tablespoons fresh thyme, or 1 tablespoon dried thyme
15 oz unsweetened pumpkin purée (one can)
¼ cup peanut butter
30 oz cannellini beans (two cans, drained and rinsed)
2½ cups low-sodium chicken or vegetable broth
Salt and pepper, to taste

Optional Seasonings

1 tbsp cumin powder
1 tbsp onion powder
1 tbsp garlic powder

Optional Toppings

Fresh thyme
Chopped avocado
Green onions
Shredded cheese

Instructions

Prepare the Vegetables: Finely chop the onion, carrots, celery, and garlic cloves to ensure even cooking and flavor distribution throughout the chili.
Stovetop Cooking: Heat avocado oil in a Dutch oven over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Stir in garlic and cook for 2 more minutes until fragrant. Then add carrots and celery, cooking until they soften slightly, stirring occasionally. Incorporate the ground turkey along with smoked paprika, red chili paste (or chili powder), salt, and pepper. Cook for about 6-8 minutes until the meat is fully browned and no longer pink.
Add Flavor and Simmer: Stir in fresh or dried thyme, pumpkin purée, peanut butter, cannellini beans, and broth. Mix well to combine all ingredients evenly. Cover the pot and reduce heat to low, allowing the chili to simmer gently for approximately 30 minutes. Adjust salt and pepper to taste before serving.
Slow Cooker Method: Heat oil in a skillet over medium-high heat and sauté onion and garlic until fragrant. Add chopped vegetables, meat, and spices, cooking until vegetables soften and meat browns. Transfer this mixture to a slow cooker. Add the beans and thyme, then pour in pumpkin purée, peanut butter, and broth. Stir well. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Finish by adding desired toppings before serving.
Instant Pot Method: Set the pressure cooker to sauté mode and heat oil. Sauté onion and garlic until slightly golden brown. Add chopped veggies, meat, and spices, breaking the meat into small crumbles as it cooks until browned, about 7-8 minutes. Add remaining ingredients to the pot. Seal the lid and pressure cook for 10 minutes. Allow the pressure to release naturally for 15 minutes before opening. Transfer chili to a serving bowl and garnish with toppings.
Serve: Dish out the chili warm, topped with your choice of fresh thyme, chopped avocado, green onions, or shredded cheese for added flavor and texture.

Notes

For a vegetarian version, substitute ground meat with additional beans or plant-based meat alternatives and use vegetable broth.
Adjust the chili paste or chili powder amount according to your preferred spice level.
Use low-sodium broth to better control the salt content.
Peanut butter adds creaminess and a subtle nutty flavor but can be omitted if allergic or substituted with tahini.
Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Ensure to rinse canned beans to reduce sodium.

Nutrition

Serving Size: 1 cup (approximately 240g)
Calories: 320 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 2.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 60 mg

Keywords: white bean chili, pumpkin chili, ground turkey chili, healthy chili recipe, fall recipes, slow cooker chili, instant pot chili, hearty chili