Okay, so hear me out… Pumpkin in chili? I know, I know, it sounds kinda crazy, right? But trust me on this one, you *have* to try this Pumpkin White Bean Chili! It’s like, the coziest, most perfect fall meal EVER. I stumbled upon this recipe years ago when I was trying to find a way to sneak more veggies into my diet (don’t judge!). And wow, was I surprised! The sweetness of the pumpkin with the creamy white beans? It’s a match made in heaven! Seriously, forget everything you think you know about chili, and get ready for a flavor explosion. It’s healthy, it’s hearty, and it’s totally gonna be your new go-to when the leaves start changing. You’ll be making this all season – I guarantee it!
Why You’ll Love This Pumpkin White Bean Chili
Seriously, what’s *not* to love? This Pumpkin White Bean Chili is about to become your new best friend. Why? Let me break it down for ya:
Quick and Easy Pumpkin White Bean Chili
I mean, who has time to spend *hours* in the kitchen? This chili comes together in under 40 minutes. That’s faster than ordering takeout!
Healthy and Delicious Pumpkin White Bean Chili
Pumpkin and white beans are packed with fiber and nutrients. So, you can feel good about what you’re eating *and* enjoy every single bite. It’s a win-win!
Flavorful and Unique Pumpkin White Bean Chili
The combo of pumpkin, spices, and creamy white beans? It’s a flavor party in your mouth! Trust me, it’s not your average chili. It’s SO much better!
Ingredients for Your Pumpkin White Bean Chili
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Pumpkin White Bean Chili. Don’t worry if you’re missing something; I’ve got substitution tips coming up later. But for now, make sure you have these basics:
- 1 tablespoon olive oil (for sautéing, duh!)
- 1 onion, chopped (yellow or white, whatever you’ve got!)
- 2 cloves garlic, minced (I’m a garlic fiend, so I sometimes add more!)
- 1 red bell pepper, chopped (adds a nice sweetness)
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling, okay?)
- 1 (15-ounce) can white beans, rinsed and drained (cannellini, Great Northern… your pick!)
- 1 (15-ounce) can diced tomatoes, undrained (don’t drain ’em! We want that juice!)
- 1 cup vegetable broth (low sodium is always a good idea)
- 1 teaspoon chili powder (adjust to your spice level!)
- 1/2 teaspoon cumin (gives it that classic chili flavor)
- 1/4 teaspoon smoked paprika (this is my secret weapon!)
- Salt and pepper to taste (season generously!)
- Optional toppings: sour cream, shredded cheese, cilantro (get creative!)
How to Make Pumpkin White Bean Chili: Step-by-Step Instructions
Okay, are you ready to make some magic? Don’t be intimidated! This Pumpkin White Bean Chili is seriously easy. Just follow these simple steps, and you’ll be enjoying a bowl of yumminess in no time!
Preparing the Base for the Pumpkin White Bean Chili
First, grab a large pot (I love my Dutch oven for this!). Heat up that olive oil over medium heat. Throw in your chopped onion and cook it until it starts to get soft and translucent – about 5 minutes. Now, add your minced garlic and chopped red bell pepper. Cook for another 3 minutes or so, until the pepper softens a bit and the garlic smells amazing. Careful not to burn the garlic! Burnt garlic is the WORST.
Adding the Key Ingredients to Your Pumpkin White Bean Chili
Alright, time to get to the good stuff! Stir in that pumpkin puree (make sure it’s *puree*, not pie filling!), the rinsed and drained white beans, the can of diced tomatoes (don’t drain!), and the vegetable broth. Give it all a good stir to combine everything.
Simmering Your Flavorful Pumpkin White Bean Chili
Now, add the chili powder, cumin, smoked paprika, salt, and pepper. Stir it all up again, and bring the chili to a simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally. This is where all the flavors meld together and become pure deliciousness! The longer it simmers, the better it gets, honestly.
Serving Your Delicious Pumpkin White Bean Chili
Woohoo! The chili’s ready! Now, ladle it into bowls and add your favorite toppings. I’m a sucker for a dollop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro. But hey, you do you! Get creative and enjoy!
Ingredient Notes and Substitutions for Pumpkin White Bean Chili
Okay, so maybe you don’t have *everything* on hand. Don’t panic! Here are a few easy swaps you can make for this Pumpkin White Bean Chili:
- White Beans: Cannellini, Great Northern, Navy… they all work! Use whatever white bean you’ve got in the pantry.
- Vegetable Broth: Chicken broth works in a pinch if you’re not strictly vegan. You can even use water with a bouillon cube!
- Smoked Paprika: This adds a *ton* of flavor, but regular paprika will do if that’s all you have. A tiny splash of liquid smoke? Even better (but be careful, it’s potent!).
- Pumpkin Puree: Okay, this one’s tough… it’s kinda the star of the show! Butternut squash puree could work in a real emergency, but it won’t taste quite the same.
Tips for the Best Pumpkin White Bean Chili
Want to take your Pumpkin White Bean Chili to the *next level*? Here are a few of my favorite tricks!
- Spice it up (or down!): Don’t be afraid to adjust the chili powder to your liking. Want it milder? Use less. Craving some heat? Add a pinch of cayenne!
- Fresh herbs FTW: A sprinkle of fresh cilantro or parsley right before serving adds a burst of freshness. So good!
- A touch of sweetness: If you want to balance the savory flavors, try adding a drizzle of maple syrup or a spoonful of brown sugar. Trust me on this one!
Serving Suggestions for Your Pumpkin White Bean Chili
Okay, so the chili’s amazing on its own, but what should you serve with it to make it a *complete* meal? Here are a few of my go-to sides:
- Cornbread: A classic pairing! The sweetness of the cornbread is perfect with the savory chili.
- Side Salad: Keep it light and fresh with a simple green salad.
- Tortilla Chips: For dipping, of course! Plus, they add a nice crunch.
Storing and Reheating Your Pumpkin White Bean Chili
Got leftovers? Lucky you! This Pumpkin White Bean Chili tastes even better the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stovetop or in the microwave. Easy peasy!
Frequently Asked Questions About Pumpkin White Bean Chili
Got questions? I’ve got answers! Here are a few of the most common things people ask me about this amazing Pumpkin White Bean Chili:
Can I make Pumpkin White Bean Chili in a slow cooker?
Absolutely! Slow cookers are magical, right? Just toss everything (except the toppings, duh!) into your slow cooker, give it a stir, and cook on low for 4-6 hours. Boom! Dinner’s ready when you are.
Is Pumpkin White Bean Chili vegan?
Yep! As written, this recipe is totally vegan. Just be sure to skip the sour cream and cheese toppings (or use vegan alternatives!). Some avocado or a dollop of coconut cream are great vegan topping options!
Can I freeze Pumpkin White Bean Chili?
You bet! This Pumpkin White Bean Chili freezes like a dream. Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for 2-3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stovetop or in the microwave. So easy for meal prepping!
How can I make Pumpkin White Bean Chili spicier?
Okay, spice lovers, this one’s for you! The easiest way to add some heat is with a pinch of cayenne pepper. You can also add a dash of your favorite hot sauce or even a chopped jalapeño. Go wild (but maybe taste as you go… you can always add more, but you can’t take it away!).
Nutritional Information for Pumpkin White Bean Chili
Alright, let’s talk numbers! Here’s a rough estimate of the nutritional info for one serving (about 1 cup) of this Pumpkin White Bean Chili:
- Calories: Around 250
- Fat: About 5g
- Carbs: Roughly 40g
- Protein: Around 12g
Now, a quick disclaimer: these numbers are just estimates! The actual nutritional content of *your* chili will depend on the specific ingredients you use (brands, etc.) and your portion sizes. So, don’t take these as gospel! If you need super-precise info, plug the recipe into a nutrition calculator. Just sayin’!
Enjoyed This Pumpkin White Bean Chili Recipe?
Awesome! If you loved this Pumpkin White Bean Chili as much as I do, please leave a comment below and let me know! And hey, don’t forget to rate the recipe and share it with your friends! Happy cooking!
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Pumpkin White Bean Chili: 40-Minute Comfort Food
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Enjoy a hearty and flavorful Pumpkin White Bean Chili. This chili combines pumpkin, white beans, and spices for a unique and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red bell pepper and cook for another 3 minutes.
- Stir in pumpkin puree, white beans, diced tomatoes, and vegetable broth.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- Adjust the amount of chili powder to your preference.
- For a spicier chili, add a pinch of cayenne pepper.
- You can use any type of white bean, such as cannellini or Great Northern beans.
- This chili can be made in a slow cooker. Cook on low for 4-6 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
