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Bowl of white bean pumpkin chili topped with fresh herbs

White Bean Pumpkin Chili

A comforting and nutritious chili that combines cannellini beans and pumpkin for a warm, soul-soothing dish, perfect for cold months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons avocado oil Can substitute with olive oil.
  • 1 onion finely chopped Yellow or white onions work best.
  • 2 stalks celery, finely chopped Leeks can be used as an alternative.
  • 3 cloves garlic, finely chopped Garlic powder can be used if fresh is unavailable.
  • 3 small carrots, finely chopped Parsnips can be substituted for a twist.
Spices and Seasonings
  • 1.5 tablespoons smoked paprika Regular paprika can be used, but smokiness will be less.
  • 0.5 tablespoon red chili paste Can substitute with 1 tablespoon chili powder.
  • 1.5 pounds ground turkey Can substitute with chicken, beef, or plant-based alternatives.
  • 2 tablespoons fresh thyme 1 tablespoon dried thyme can also be used.
  • 30 oz cannellini beans, drained Any white beans can work.
  • ¼ cup peanut butter Creamy almond butter can be used as a substitute.
  • 15 oz unsweetened pumpkin puree Be sure it’s unsweetened for the best flavor.
Liquid Base
  • 2.5 cups low-sodium chicken or vegetable broth Water can be used instead, but broth is preferred.
Finishing Touches
  • to taste salt and pepper Essential for balancing flavors.
Garnishes
  • fresh thyme, chopped avocado, green onions, shredded cheese Optional but enhances flavor and appeal.

Method
 

Preparation
  1. Finely chop the onion, carrots, celery, and garlic cloves.
Cooking
  1. Heat the avocado oil over medium heat; add the chopped vegetables and sauté for 5 minutes until softened.
  2. Stir in smoked paprika and red chili paste, cooking for an additional minute.
  3. Add the ground turkey, breaking it apart as it browns.
  4. Incorporate the pumpkin and peanut butter, mixing until well combined.
  5. Add in cannellini beans and broth, stirring well. Bring the mixture to a simmer.
  6. Let it cook for about 30-40 minutes until thickened.
  7. Season with salt and pepper to taste, and serve with your choice of garnishes.

Notes

Let the chili rest overnight in the fridge for better flavor. Can easily double the recipe and freeze portions for later.