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.

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 tablespoons smoked paprika
½ tablespoon red chili paste (or 1 tbsp chili powder)
1½ pounds lean ground turkey (or chicken or beef)
2 tablespoons fresh thyme (or 1 tablespoon dried)
15 oz unsweetened pumpkin puree (one can)
¼ cup peanut butter
30 oz cannellini beans (two cans, drained)
2½ cups low-sodium chicken or vegetable broth
Salt and pepper, to taste

Optional Seasonings and Toppings

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