Name: White Bean Pumpkin Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric (optional); 1 (15 oz) can pumpkin puree; 2 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed; 1 (14.5 oz) can diced tomatoes, undrained; 1 (4 oz) can diced green chilies (optional, for added heat); 3 cups vegetable broth (or chicken broth); Salt and pepper, to taste; 1 tablespoon maple syrup (optional, for a hint of sweetness); Fresh cilantro, chopped; Sour cream or Greek yogurt; Shredded cheese (cheddar or Monterey Jack); Crumbled tortilla chips or avocado slices

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White Bean Pumpkin Chili

White Bean Pumpkin Chili is a hearty and flavorful twist on classic chili, combining creamy white beans with the rich, comforting taste of pumpkin. This cozy dish is filled with spices like cumin, chili powder, and cinnamon, offering a warm, earthy flavor that’s perfect for fall or anytime you’re craving something comforting. It’s vegetarian, healthy, and packed with protein and fiber!

Why You’ll Love This Recipe
This chili is a delicious, cozy dish that brings together the best of fall flavors: creamy pumpkin, savory beans, and aromatic spices. It’s comforting yet light, with a balance of flavors that’s perfect for chilly nights. It’s also versatile—serve it as a main dish or a side, and you can easily adjust the heat to suit your taste. Plus, it’s quick and easy to make, making it perfect for weeknight dinners!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric (optional)
1 (15 oz) can pumpkin puree
2 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained
1 (4 oz) can diced green chilies (optional, for added heat)
3 cups vegetable broth (or chicken broth)
Salt and pepper, to taste
1 tablespoon maple syrup (optional, for a hint of sweetness)

For Garnish (optional):

Fresh cilantro, chopped
Sour cream or Greek yogurt
Shredded cheese (cheddar or Monterey Jack)
Crumbled tortilla chips or avocado slices

Directions

Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and cook for 5-7 minutes, or until the vegetables are softened and translucent.
Add the Garlic and Spices:
Stir in the minced garlic, cumin, chili powder, cinnamon, and turmeric (if using). Cook for another minute until the spices become fragrant.
Add the Pumpkin and Beans:
Stir in the pumpkin puree, white beans, diced tomatoes (with juice), and diced green chilies (if using). Mix well.
Simmer the Chili:
Pour in the vegetable broth, stir to combine, and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.
Finish the Chili:
Taste and season with salt and pepper. For a touch of sweetness, add the maple syrup and stir well. If the chili is too thick, add a little more broth or water to reach your desired consistency.
Serve:
Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, shredded cheese, and crumbled tortilla chips or avocado slices for extra flavor and texture.

Servings and Timing
This recipe serves 6-8 people. Prep time is about 10 minutes, cook time is 30 minutes, so the total time is around 40 minutes.

Variations
I like to:

Add a cup of corn kernels for extra texture and sweetness.
Use pumpkin spice instead of individual spices for a shortcut.
Make it spicier by adding a chopped jalapeño or a dash of cayenne pepper.
Add cooked ground turkey or chicken for a non-vegetarian version.
Top with roasted pepitas (pumpkin seeds) for added crunch.

Storage/Reheating
Store the chili in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over low heat or microwave individual portions until heated through. This chili also freezes well for up to 3 months—just let it cool completely before transferring to an airtight container for freezing.

White Bean Pumpkin Chili

FAQs

Can I make this chili ahead of time?
Yes! This chili tastes even better the next day as the flavors continue to develop. Make it a day ahead and store it in the fridge until ready to serve.

Can I make it spicier?
Yes, feel free to add more chili powder, cayenne pepper, or even a chopped jalapeño to increase the heat. Adjust to your taste!

Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, as the pie filling contains added spices and sugar that will alter the flavor of the chili.

Conclusion
White Bean Pumpkin Chili is a delicious, hearty, and healthy dish that’s perfect for fall or anytime you’re craving a comforting, flavorful meal. With a blend of spices, creamy pumpkin, and white beans, it’s a hearty vegetarian chili that even meat lovers will enjoy. It’s easy to make, filling, and can be customized to your taste. Serve it with your favorite toppings, and enjoy this cozy bowl of goodness!

White Bean Pumpkin Chili

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Author: Sarah
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6-8 servings
Category: Main Dish
Method: Simmer
Cuisine: American
Diet: Vegetarian

Instructions

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and cook for 5-7 minutes, or until the vegetables are softened and translucent.
Add the Garlic and Spices: Stir in the minced garlic, cumin, chili powder, cinnamon, and turmeric (if using). Cook for another minute until the spices become fragrant.
Add the Pumpkin and Beans: Stir in the pumpkin puree, white beans, diced tomatoes (with juice), and diced green chilies (if using). Mix well.
Simmer the Chili: Pour in the vegetable broth, stir to combine, and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.
Finish the Chili: Taste and season with salt and pepper. For a touch of sweetness, add the maple syrup and stir well. If the chili is too thick, add a little more broth or water to reach your desired consistency.
Serve: Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, shredded cheese, and crumbled tortilla chips or avocado slices for extra flavor and texture.