There is something truly heartwarming about a bowl of White Bean Pumpkin Chili that delivers rich layers of flavor without feeling heavy. This vibrant and nourishing chili pairs creamy pumpkin purée with tender white beans and savory ground meat, all expertly spiced to create a comforting meal perfect any time of year. Whether you are looking for a simple weeknight dinner or a dish to impress friends, this White Bean Pumpkin Chili combines wholesome ingredients for a deliciously unique twist on classic chili that will quickly become a family favorite.

White Bean Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is like setting the stage for a perfect flavor performance. The simplicity of these essentials belies how each component adds depth in taste, texture, and color, making this White Bean Pumpkin Chili so crave-worthy.

Avocado oil, 2 tablespoons: A neutral oil with a high smoke point, perfect for sautéing veggies without overpowering flavors.

Onion, 1 finely chopped: Adds sweetness and a savory base that balances the dish.
Celery, 2 stalks finely chopped: Brings a subtle crunch and brightness to the chili.

Garlic cloves, 3 finely chopped: Infuses aromatic depth that makes every bite inviting.
Carrots, 3 small finely chopped: A touch of natural sweetness and color vibrancy.

Smoked paprika, 1½ tablespoons: Imparts a smoky warmth that enhances the chili’s complexity.
Red chili paste, ½ tablespoon (or 1 tablespoon chili powder): Offers gentle heat that awakens the palate.
Ground meat (chicken, turkey, or beef), 1½ pounds: Choose lean ground turkey for a lighter, protein-packed option.

Fresh thyme, 2 tablespoons (or 1 tablespoon dried): Brings herbal notes essential for a layered flavor profile.
Unsweetened pumpkin purée, 15 oz can: The star ingredient that adds creamy texture and subtle earthiness.
Peanut butter, ¼ cup: An unexpected twist that lends richness and a mild nutty undertone.

Cannellini beans, 30 oz (two cans, drained): Creamy white beans that provide protein and a soft, comforting bite.
Low-sodium chicken or vegetable broth, 2½ cups: Builds the chili’s body without adding excess saltiness.
Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.

Optional toppings: Fresh thyme, chopped avocado, green onions, shredded cheese to personalize your bowl.
Optional seasoning: 1 tablespoon mix of cumin powder, onion powder, and garlic powder for an extra flavor boost.

How to Make White Bean Pumpkin Chili

Step 1: Sauté the Aromatic Vegetables

Start by heating avocado oil in a Dutch oven over medium-high heat. Toss in the finely chopped onion and let it cook until translucent and soft, about 3-4 minutes. Add the garlic and continue sautéing for another 2 minutes until you can smell that irresistible garlic aroma filling your kitchen. This initial step is where your White Bean Pumpkin Chili begins to develop its flavor foundation.

Step 2: Add the Veggies and Meat

Next, stir in the finely chopped carrots and celery, cook until they soften slightly, about 5 minutes. Then add your choice of ground meat along with the smoked paprika, red chili paste, salt, and pepper. Stir continuously, breaking apart the meat until it’s browned through and no longer pink. This mixture builds the hearty heart of the chili you will love.

Step 3: Introduce the Flavorful Liquids and Beans

Stir in fresh thyme, pumpkin purée, peanut butter, and drained cannellini beans—each ingredient playing a vital role in the unique flavor profile and creamy texture of your chili. Pour in the low-sodium broth and mix everything thoroughly. The rich orange pumpkin and creamy white beans make this chili visually inviting and satisfyingly smooth.

Step 4: Simmer to Perfection

Lower the heat, cover the pot, and allow the chili to simmer gently for about 30 minutes. This slow simmer melds all the flavors into a harmonious blend, thickening the chili and knitting the ingredients together. Taste now and adjust the seasoning with salt and pepper as you like. This final slow cook step transforms the dish into the cozy White Bean Pumpkin Chili bowl you’re about to fall in love with.

How to Serve White Bean Pumpkin Chili

Garnishes

Topping your White Bean Pumpkin Chili with fresh garnishes brightens each bite and adds layers of texture. A sprinkle of fresh thyme gives an herbal kick, creamy diced avocado adds coolness and healthy fats, while green onions bring a fresh crunch. For a more indulgent touch, shredded cheese melts beautifully over hot chili, creating a gooey finish you won’t want to miss.

Side Dishes

This chili is hearty enough to stand on its own but pairs beautifully with crusty bread, cornbread muffins, or even a simple green salad. Each side brings something different: bread to soak up every last drop, muffins adding sweetness, and salad to lighten the meal with fresh crispness.

Creative Ways to Present

For a fun twist, serve your White Bean Pumpkin Chili in hollowed-out mini pumpkins or sturdy bread bowls. Not only does this look super festive, but it also adds an extra experience to your meal. Another idea is layering chili over quinoa or brown rice, turning it into a nourishing bowl perfect for meal prep.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean Pumpkin Chili tastes even better the next day as flavors continue to deepen. Store it in airtight containers in the refrigerator for up to 4 days, making it a convenient and hearty meal option for busy days.

Freezing

This chili freezes like a dream! Portion it into freezer-friendly containers or bags, label them, and freeze for up to 3 months. It’s a great way to have comforting chili ready whenever cravings hit without extra effort.

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave in shorter bursts, stirring in between, to evenly warm your White Bean Pumpkin Chili without it drying out.

FAQs

Can I make this chili vegetarian?

Absolutely! Skip the meat and add extra beans or hearty vegetables like mushrooms or zucchini for bulk and texture. Use vegetable broth to keep it fully vegetarian while still packing tons of flavor.

What other spices can I add to the White Bean Pumpkin Chili?

If you like bolder flavors, cumin, coriander, or chipotle powder work beautifully. Just be careful not to overpower the pumpkin’s gentle earthiness and the beans’ creaminess.

Is peanut butter necessary in this recipe?

While optional, peanut butter adds a subtle richness and silky texture that sets this chili apart. If you have allergies or prefer not to use it, you can omit it or substitute with tahini or almond butter for a different nutty twist.

Can I use fresh pumpkin instead of canned puree?

Definitely! Roast and puree fresh pumpkin for a fresher, slightly sweeter flavor. Just be sure to cook it down well so it integrates nicely without extra liquid.

How spicy is this chili?

The heat level is moderate, mainly coming from red chili paste or powder, which you can adjust according to taste. Feel free to add more or less depending on your spice preference.

Final Thoughts

Now that you know all the secrets to making this delightful White Bean Pumpkin Chili, I can’t wait for you to experience its comforting, wholesome flavors. It’s more than just a meal—it’s a cozy hug in a bowl that fits every season. Give it a try, share it with loved ones, and watch it become a cherished staple at your table.

White Bean Pumpkin Chili Recipe

★★★★★

5.3 from 6 reviews

Author: Mariam

Total Time: 45 minutes (stovetop), 8 hours (slow cooker), 30 minutes (Instant Pot including pressure release)
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

A hearty and flavorful White Bean Pumpkin Chili featuring lean ground turkey, smoky paprika, and creamy pumpkin puree. This wholesome chili combines tender vegetables, protein-rich beans, and a touch of peanut butter for a comforting and nutritious meal perfect for fall or any cozy night.

Instructions

Prepare the Vegetables: Finely chop the onion, carrots, celery, and garlic cloves to ensure even cooking and release maximum flavor.
Stovetop Cooking: Heat avocado oil in a Dutch oven over medium-high heat. Add the chopped onion and sauté until translucent. Stir in garlic and cook for an additional 2 minutes until fragrant. Add carrots and celery, cooking until slightly softened while stirring occasionally. Add ground turkey, smoked paprika, red chili paste, salt, and pepper. Cook for 6-8 minutes until meat is fully browned. Stir in fresh thyme, pumpkin puree, peanut butter, cannellini beans, and chicken or vegetable broth. Mix well, cover, reduce heat to low, and simmer for 30 minutes. Adjust seasoning before serving.

Slow Cooker Method: Heat avocado oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant. Add chopped vegetables, ground meat, and spices, cooking until vegetables soften and meat is browned. Transfer everything to a slow cooker, then add beans and fresh thyme. Pour in pumpkin puree, peanut butter, and broth. Stir thoroughly. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Serve with desired toppings.
Instant Pot Method: Set pressure cooker to sauté mode. Heat oil and sauté onion and garlic until golden. Add chopped vegetables, ground meat, and spices, breaking meat into crumbles and cooking until browned, about 7-8 minutes. Add remaining ingredients (beans, thyme, pumpkin puree, peanut butter, broth). Cover and pressure cook for 10 minutes. Allow natural pressure release for 15 minutes, then open, serve, and top as desired.
Serve and Garnish: Transfer the chili to bowls and garnish with fresh thyme, chopped avocado, green onions, or shredded cheese according to your preference. Serve warm and enjoy.

Notes

Use lean ground turkey to keep the chili lower in fat.
Adjust the level of chili paste or powder based on your preferred heat tolerance.
The peanut butter adds creaminess and depth, but can be omitted for a nut-free version.

Fresh thyme enhances flavor but dried thyme works well as a convenient substitute.
This chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
For a vegetarian version, omit meat and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 30 minutes (stovetop), 8 hours (slow cooker low), 10 minutes (Instant Pot cooking plus pressure release time)
Category: Main Course

Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 cup

Calories: 320
Sugar: 6g
Sodium: 350mg

Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g

Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g

Protein: 25g
Cholesterol: 65mg

Keywords: white bean chili, pumpkin chili, healthy chili recipe, ground turkey chili, fall recipe, slow cooker chili, Instant Pot chili, pumpkin puree recipe