Temperature drops mean chili is on the menu at least once a week. This Pumpkin White Bean Chili has been my absolute favorite for a hearty and healthy weeknight meal that comes together in just 30-minutes.
There is nothing that makes me happier than a big bowl of chili in the fall. This Pumpkin White Bean Chili is just one of the many recipes I keep in the rotation because, duh, I have different chili’s for different moods.
I grew up exclusively eating chili with noodles in it. I genuinely didn’t know until I was out on my own that it wasn’t the norm. Now, obviously, Skyline incorporates noodles into their chili, so it can’t be that wackadoodle of a concept, but I have to say, I much prefer chili sans noodles.
My favorite protein to make chili with is a mix of ground beef and ground Mexican chorizo, but in an effort to keep this Pumpkin White Bean Chili on the leaner side, I opted for ground turkey instead. Plus, it really allows the flavor of the pumpkin and chiles to stand on their own. This one is seriously so so good and nutritious guys. I hope you try it out!
Ingredients & Subs
olive oil — any neutral oil will be fine.
onion — I like a white or sweet onion for this but red or even shallots are okay as well.
carrots
celery
garlic — can sub 1/2 teaspoon garlic powder
ground coriander
smoked paprika — can sub for regular paprika if necessary but try to use smoked if you can!
ground cumin
ground turkey — I 100% prefer dark meat to breast but you do you. Can also swap for ground beef or chicken.
unsweetened pumpkin purée — whatever you do, don’t get pumpkin pie filling.
fire-roasted diced tomatoes — could use regular diced tomatoes or get the kind with green chiles added if you like.
diced green chile peppers — adds a nice spice but not too much heat!
cannellini beans, drained — you could also use black or pinto beans as well.
chicken broth — if making vegetarian use vegetable broth.
heavy whipping cream
** If you’d like to make vegetarian, omit the ground meat and add two more cans of beans. I like to mix them in this case so I would do one can on cannellini, one can of black beans, and one can of pinto beans. Swap vegetable broth for the chicken broth and you’re good to go.
How to Make
Add the oil into a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.
Add the garlic and all the spices, sauteing for 1 minute. Add the ground turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
Add the green chile peppers, pumpkin, tomatoes, beans, and broth. Stir to combine and bring to a simmer. Cook 25 minutes, until slightly thickened.
Remove from the heat and stir in the cream. Taste and adjust the seasoning, if desired. Serve warm.
How to store
Store the chili in an airtight container for 3 to 4 days in the refrigerator. To freeze, pour completely cooled chili into a freezer bag. Squeeze out most of the air and lay flat on a baking sheet. Freeze the bag on the baking sheet so it freezes in a flat for easier storage. Freeze for up to 6 months and thaw in the refrigerator overnight.
Slow Cooker and Instant Pot Instructions
Slow Cooker
- Add the oil into a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices, sauteing for 1 minute. Add the ground turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes. Transfer the mixture to your slow cooker and add the green chile peppers, beans, pumpkin, tomatoes, broth, and salt.
- Cook on low for 6 hours or 3 hours on high.
- Stir in the cream right before serving.
Instant Pot
- Add the oil and set your pot to Saute. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices, sauteing for 1 minute. Add the ground turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
- Add the remaining ingredients to the pot except for the cream.
- Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally. Stir in the cream right before serving.
Hot Tip
“Blow on it to cool it down.” — Matt
More Soup Recipes You’ll Love!
White Chicken Chili with Cilantro-Lime Cornbread Dumplings
Cold-Busting Chicken Orzo Soup
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Pumpkin White Bean Chili
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey (preferably dark meat)
- 1 15-ounce can unsweetened pumpkin purée
- 1 15-ounce can fire-roasted diced tomatoes
- 1 7-ounce can diced green chile peppers
- 2 15-ounce cans cannellini beans, drained
- 2 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream
Instructions
- Add the oil into a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices, sauteing for 1 minute. Add the ground turkey and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
- Add the green chile peppers, pumpkin, tomatoes, beans, and broth. Stir to combine and bring to a simmer. Cook 25 minutes, until slightly thickened.
- Remove from the heat and stir in the cream. Taste and adjust the seasoning, if desired. Serve warm.
Notes
See the blog post above.
