Pumpkin White Bean Chili has a delightful autumnal flavor, with the pumpkin adding a subtle sweetness and richness to classic chili. We're also using ground turkey and white beans with a rich tomato-based broth and topping the chili with all the toppings!
Course Soup
Cuisine American
Keyword pumpkin white bean chili
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 413kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1mediumyellow onion- diced
1mediumred bell pepper- diced
1largejalapeno pepper- diced
2poundsground turkey
3garlic cloves- minced
kosher salt and freshly ground black pepper- to taste
2Tablespoonschili powder
1Tablespooncumin
1teaspoononion powder
1teaspooncinnamon
30oz.fire-roasted diced tomatoes
30oz. cannellini beans- rinsed and drained
15oz.pumpkin puree
1Tablespoontomato paste
2cupslower-sodium chicken broth
shredded cheese, crackers, sour cream, etc.- to serve
Instructions
** I recently revised this recipe to include meat and just one type of beans. I omitted the sweet potatoes.
Prep veggies. Use a sharp knife to dice the onion, bell pepper, and jalapeno. Then mince the garlic.
Sauté the veggies and brown the meat. In a large stock pot over medium-high heat, add olive oil. When hot, add the diced onion, peppers, ground turkey and seasonings. Cook until the turkey is cooked through and the veggies are soft. Then add the garlic and stir for a minute or so.
Add the canned goods. Add the diced tomatoes, cannellini beans, pumpkin puree, broth, and tomato paste. Stir well and let the chili simmer for 20 minutes or so.
Serve. Serve the pumpkin chili with all the toppings! Try some avocado slices, sour cream, shredded cheese, and cilantro. Do you like a crunch in your chili? Use any kind of crackers or chips.
Notes
This recipe makes six GENEROUS bowls of chili.PRO-TIP: After step two, add all ingredients to a slow cooker to simmer on low for a couple of hours.