White Bean Pumpkin Chili

4.83 from 23 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Low Fat

Servings: -8

Author: Rena

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