Pumpkin White Bean Chili

This Pumpkin White Bean Chili is hearty and flavorful fall comfort food in a bowl. Made entirely in one pot, this easy chili recipe is ready in just 45 minutes and is a breeze to clean up. It’s perfect for both a quick weeknight meal and game day gatherings.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 359kcal

Author Ashley Petrie, RDN, LDN

Equipment

Large pot or Dutch oven

Ingredients

2 tablespoons olive oil
1 medium red onion diced
3 poblano peppers diced
1 jalapeño pepper minced
4 cloves garlic minced
2 teaspoons kosher salt
1 ¼ pounds ground turkey 93% lean
2 tablespoons chili powder
½ tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
12 ounces pumpkin beer
1 15-ounce can pumpkin puree
2 cups chicken stock low-sodium
2 15-ounce cans cannellini beans drained and rinsed

Instructions

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, poblano peppers, jalapeño, garlic, and kosher salt. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and begin to turn brown.
2 tablespoons olive oil, 1 medium red onion, 3 poblano peppers, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons kosher salt
Push the sautéed vegetables to the side of the pot and add the ground turkey. Using a wooden spoon, break the turkey into small pieces as it cooks. Continue cooking until the turkey is no longer pink, approximately 5 minutes.
1 ¼ pounds ground turkey
Sprinkle the spices over the cooked turkey. Sauté the mixture for an additional 1-2 minutes, allowing the spices to open up and infuse their flavors into the meat.
2 tablespoons chili powder, ½ tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper
Reduce the heat to medium-low. Pour in the pumpkin beer to deglaze the pot, ensuring you scrape up any flavorful bits stuck to the bottom. Let the beer simmer and reduce for about 5 minutes.
12 ounces pumpkin beer
Whisk in the pumpkin puree until the mixture is smooth and well combined. Then, add the chicken stock and drained cannellini beans. Stir together until well mixed.
1 15-ounce can pumpkin puree, 2 cups chicken stock, 2 15-ounce cans cannellini beans
Bring the chili to a gentle simmer. Allow it to simmer for 10-15 minutes, or until it reaches your desired thickness. Taste the chili for seasoning, adjusting salt and spices if needed.
Garnish with your choice of toppings, such as shredded cheese, chopped cilantro, or a dollop of sour cream, and serve.

Notes

Quick Tip: After cooking, let the chili rest for a few minutes before serving. This helps the flavors meld together even more.
Storage: Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.