This pumpkin white bean chili is the perfect way to enjoy some pretty amazing autumnal flavors in a comforting yet nutritious dish. Serve it with your favorite toppings for a warming and utterly delicious midweek meal.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
I love all things pumpkin and incorporating it in savory dishes is my absolute favorite way of enjoying this staple of the fall season.
This pumpkin white bean chili is filled with flavor, texture and nutritional goodness. It’s also super easy to make in one pot for a quick dinner.
I make the chili with lean ground beef but ground turkey also works great for an even leaner option. And you can, of course, make this chili vegetarian by using extra beans, lentils, or your favorite plant-based mince.
Why you’ll love this pumpkin white bean chili
- It’s a super flavorful twist on traditional chili.
- With protein from beef and beans and vitamins from vegetables, this chili packs a nutritional punch.
- It’s a heartwarming dish that’s just perfect for cold nights.
What goes into white bean pumpkin chili
Onion, carrot and celery — Dice the vegetables finely to ensure they cook evenly. Leeks or shallots can be an excellent substitute for onions in this chili.
Garlic — Fresh garlic is best in this chili. Mince it finely or use a garlic press to ensure the flavor is distributed throughout the chili.
Fresh jalapeño — This adds heat and a fresh, green flavor to the chili. You can use serrano peppers for more heat or go for green bell peppers if you don’t want your chili spicy.
Lean ground beef — You can use ground turkey or ground chicken instead of beef for an even leaner option.
Pumpkin puree — This brings a creamy texture and sweet, earthy flavor to the chili.
If you have fresh pumpkin on hand, you can roast and puree it to use instead of canned pumpkin. You'll need about 2 cups of fresh pumpkin puree.
How to make white bean and pumpkin chili
Stir in the finely chopped garlic and jalapeño. Cook for another 2 minutes until fragrant.
Add the lean ground beef to the pot. Cook, breaking it apart with a wooden spoon, until it is fully browned.
Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes.
Stir in the freshly chopped cilantro.
Serve hot with your favorite chili accompaniments such as cornbread, tortilla chips, cream cheese or sour cream.
Make it in the slow cooker
After browning the beef and sautéing the vegetables, you can transfer all the ingredients to a slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. This method allows the flavors to meld beautifully over time.
Leftovers and storage
- Transfer any leftover chili to an airtight container and refrigerate. It will keep well for up to 3-4 days.
- To reheat, place the leftovers in a pot over medium heat, stirring occasionally, until it's heated through. Alternatively, you can use a microwave, reheating in 30-second intervals and stirring in between until hot.
- To freeze, portion the cooled chili into freezer-safe bags or containers and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and then reheat as instructed above.
Recipe notes and tips
- Add some zucchini, a diced bell pepper, diced tomatoes or sweetcorn for extra texture and nutrition.
- Adjust the amount of fresh jalapeño to your preference. For a milder chili, remove the seeds and membranes from the jalapeño before chopping.
- To make this pumpkin white bean chili vegetarian, swap the lean ground beef with a mixture of additional beans, such as black beans or kidney beans and use vegetable broth instead of chicken stock.
If you liked this pumpkin white bean chili recipe, you might also like some of my other easy chili recipes:
- Instant Pot White Chicken Chili
- No Bean Chili
- Easy Lentil Chili
- Creamy Vegetarian White Chili
- Green Chili Chicken Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh jalapeño, freshly chopped
- 1 ½ lb (750 g) lean ground beef
- 2 tablespoons chili seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- 1 can (15 oz /400 g) pumpkin puree
- 2 cans (15 oz /400 g) cannellini beans, drained and rinsed
- 2 cups (500 ml) chicken stock
- A handful fresh cilantro, roughly chopped
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and the onion becomes translucent, about 5 minutes.
- Stir in the finely chopped garlic and jalapeño. Cook for another 2 minutes until fragrant.
- Add the lean ground beef to the pot. Cook, breaking it apart with a wooden spoon, until it is fully browned.
- Stir in the chili seasoning, dried oregano, ground cumin, and bay leaves.
- Add the pumpkin puree, cannellini beans and chicken stock. Mix well until everything is well combined.
- Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes.
- Remove the bay leaves. Taste and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add a bit more chicken stock.
- Stir in the freshly chopped cilantro.
- Serve hot with your favorite chili accompaniments such as cornbread, tortilla chips, or sour cream.
Amount Per Serving: Calories: 433Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 613mgCarbohydrates: 25gFiber: 5gSugar: 9gProtein: 39g
Nutritional information is an estimate provided by an online nutrition calculator.