White Bean Pumpkin Chili
This creamy White Bean Pumpkin Chili is a hearty and delicious meal packed with veggies, white beans, and ground meat of choice. It can be made in the slow cooker, Instant Pot, or on the stove.
Servings: 6 -8
Ingredients
- 2 tablespoons Avocado oil
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 3 garlic cloves finely chopped
- 3 small carrots finely chopped
- 1½ tablespoon smoked paprika
- 1/2 tablespoon red chili paste or 1 tbsp of chili powder
- 1 1/2 pounds ground chicken, turkey, or beef (We like to use lean ground turkey)
- 2 tablespoons fresh thyme or 1 tablespoon dried
- 15 oz unsweetened pumpkin purée one can
- ¼ cup peanut butter
- 30 oz cannellini beans two cans, drained
- 2 1/2 cups low-sodium chicken or vegetable broth
- salt and pepper to taste
- Optional toppings: fresh thyme, chopped avocado, green onions, shredded cheese
- optional seasoning: 1 tbsp of (cumin powder, onion powder, and garlic powder)
Instructions
- Finely chop the onion, carrots, celery, and garlic cloves.
Stovetop
- Heat oil in a Dutch oven over medium-high heat. Add onion and sauté until translucent. Stir in the garlic and sauté for 2 minutes more until fragrant.
- Next, add in the carrots and celery, cook stirring occasionally until slightly softened.
- Add in the ground meat, smoked paprika, red chili paste, black pepper and salt. Continue cooking until meat is no longer pink, about 6-8 minutes.
- Next stir in the fresh thyme, pumpkin puree, peanut butter, beans, and vegetable broth. Give it a good stir.
- Cover and reduce the heat to low. Simmer for about 30 minutes. Taste and adjust the salt and pepper according to your taste.
- Transfer the mixture to a serving bowl. Top with your favorite topping and serve immediately.
Crockpot or Slow Cooker
- Heat oil in a large skillet over medium-high heat. Add onion and garlic, sauté until garlic is fragrant.
- Stir in the chopped veggies, meat, and spices, cook until veggies are soft and meat is browned.
- Transfer the browned meat mixture into the slow cooker. Add beans and fresh thyme. Pour in the pumpkin purée, peanut butter, and broth. Stir well.
- Cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours.
- Add your favorite topping on top and serve immediately.
Instant Pot
- Set the pressure cooker to sauté mode. Heat oil and sauté onion and garlic until slightly golden brown.
- Add in the chopped veggies, meat, and spices, mix well breaking the meat apart with a wooden spoon until it is in small crumbles. Cook until browned about 7-8 minutes.
- Add in the remaining ingredients. Cover and pressure cook for 10 minutes.
- Once finished cooking, allow the cooker to release pressure naturally, about 15 minutes.
- Unlock the lid and transfer to a large serving bowl. Top with desired favorite topping and serve warm.
Notes
- Olive oil: You can also use sunflower, grapeseed oil, or peanut oil.
- Ground meat: You can use ground turkey, chicken, or beef. We like using a lean ground turkey the best.
- Pumpkin puree: Make sure to use unsweetened puree. You can also substitute with homemade pumpkin puree.
- Peanut Butter: It gives this recipe a nutty and creamy taste. You may dissolve the peanut butter with a bit of water in a bowl first before adding it in.
- Beans: Cannellini beans are also called white kidney beans. You can substitute with Great Northern beans or navy beans.
- Broth: You can use low-sodium chicken broth or vegetable broth. Canned, boxed, or homemade broth is great.
- When cooking the meat, make sure to break it up into small pieces with a spatula or meat masher.
- Don't shortcut the cooking time because that's when all the flavors meld
Nutrition
Serving: 1-bowl | Calories: 284kcal | Carbohydrates: 9g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 143mg | Potassium: 506mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5507IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg