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White Bean Pumpkin Chili Recipe

White Bean Pumpkin Chili Recipe
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★★★★★

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.

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

  1. Prepare the Vegetables: Finely chop the onion, carrots, celery, and garlic cloves to ensure even cooking and flavor distribution throughout the chili.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://nayabaker.com/white-bean-pumpkin-chili-recipe/