Name: Pumpkin White Bean Chili: 35 Minute Fall Comfort
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

Jump to Recipe

Okay, friends, let’s talk fall! And more importantly, let’s talk about an easy weeknight dinner that’ll warm you right up. I’m talking about my Pumpkin White Bean Chili! Seriously, if you’re looking for something that screams “autumn” but doesn’t take hours in the kitchen, this is it.

This isn’t your average chili, you know? The pumpkin adds this subtle sweetness that’s just… *chef’s kiss*. And the white beans make it super hearty and satisfying. Plus, it’s packed with good stuff and totally vegan, so everyone can dig in! I’ve been making this for, gosh, probably 10 years now? It started as a way to use up leftover pumpkin puree after Halloween, and it’s become a total staple. Trust me, even picky eaters will love this one!

Why You’ll Love This Pumpkin White Bean Chili

Seriously, you guys, get ready to fall in love! This Pumpkin White Bean Chili is just… *amazing*. But don’t just take my word for it! Here’s why you’re gonna be obsessed:

Quick and Easy Weeknight Meal

Who has time to spend hours cooking during the week? Not me! This chili comes together in, like, 35 minutes tops. Perfect for those crazy evenings!

Hearty and Flavorful

This isn’t some wimpy chili, okay? The pumpkin, beans, and spices create this incredible flavor explosion that’s seriously satisfying. My favorite part is that little kick from the smoked paprika!

Healthy and Vegan-Friendly

Want something delicious that’s also good for you? This chili’s packed with fiber and protein, and it’s totally vegan. So you can feel good about what you’re eating. Yay!

Perfect for Fall

I mean, come on, pumpkin anything just *screams* fall, right? This chili is like a cozy sweater in a bowl. Seriously, make it while watching a scary movie. You won’t regret it!

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, most of it’s probably already in your pantry!

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 girl, so sometimes I add more. Oops!)
1 red bell pepper, chopped (adds a little sweetness!)
1 (15-ounce) can pumpkin puree (not pumpkin pie filling, okay?)
1 (15-ounce) can white beans, rinsed and drained (cannellini beans are my fave!)
1 (15-ounce) can diced tomatoes, undrained (we want that juice for extra flavor!)
1 cup vegetable broth (low sodium is always a good idea)
1 teaspoon chili powder (adjust to your liking!)
1/2 teaspoon cumin (gives it that warm, earthy vibe)
1/4 teaspoon smoked paprika (trust me on this one – it’s magic!)
Salt and pepper to taste (don’t be shy!)
Optional toppings: sour cream, shredded cheese, cilantro (go wild!)

How to Make Pumpkin White Bean Chili: Step-by-Step Instructions

Okay, people, time to get cooking! Don’t be scared – this Pumpkin White Bean Chili is seriously easy. Just follow these steps, and you’ll be enjoying a delicious bowl in no time. I promise!

Sauté the Aromatics

First, grab your biggest pot and put it on the stove over medium heat. Drizzle in that tablespoon of olive oil.
Next, toss in the chopped onion. Cook it until it’s softened and translucent, about 5 minutes. You’ll know it’s ready when it starts to smell amazing!
Now, add the minced garlic and chopped red bell pepper. Cook for another 2 minutes, stirring constantly. Careful not to burn the garlic! Burnt garlic is the worst.

Pumpkin White Bean Chili - detail 1

Add Pumpkin and Spices

Alright, time for the good stuff! Stir in the pumpkin puree, white beans (make sure they’re rinsed!), diced tomatoes (juice and all!), vegetable broth, chili powder, cumin, and smoked paprika.
Give everything a good stir to combine. Make sure there aren’t any clumps of pumpkin puree hiding at the bottom of the pot. We want that pumpkiny goodness evenly distributed!

Simmer to Perfection

Bring the chili to a simmer – that means small bubbles gently rising to the surface. Then, reduce the heat to low, cover the pot, and let it cook for 15 minutes, stirring occasionally.
This simmering time is important because it lets all the flavors meld together and become even more delicious. Trust me, don’t skip this step!
After 15 minutes, remove the lid and give the chili a taste. Add salt and pepper to your liking. Maybe you want a little more chili powder for some extra kick? Go for it! This is your chili, make it your own!
Serve hot with your favorite toppings – sour cream, shredded cheese, cilantro, whatever your heart desires! Enjoy!

Pumpkin White Bean Chili - detail 2

Tips for the Best Pumpkin White Bean Chili

Okay, so you’ve got the basics down, but wanna take your Pumpkin White Bean Chili to the *next level*? Of course, you do! Here are a couple of my secret weapons for chili perfection:

Adjusting the Spices

Listen, spice is a personal thing, right? If you’re a chili-head like me, you might want to crank up the chili powder or even add a pinch of cayenne pepper for some serious heat! But if you’re not into spicy food, that’s totally cool too. Start with the recommended amount and then add a little more at a time until it’s just right for you. Taste as you go! That’s what I do!

Achieving the Right Consistency

Some people like their chili thick, some like it thin. I get it! If your Pumpkin White Bean Chili is too thick, just stir in a little more vegetable broth until it reaches your desired consistency. If it’s too thin, simmer it for a little longer, uncovered, to let some of the liquid evaporate. Easy peasy!

Ingredient Substitutions and Variations for Pumpkin White Bean Chili

Okay, so maybe you’re missing an ingredient, or maybe you just wanna switch things up a little! No problem! This Pumpkin White Bean Chili is super flexible. Here are some ideas to get you started:

White Bean Options

Cannellini beans are my go-to, but honestly, any white bean will work! Navy beans, Great Northern beans… they’re all good! Just make sure they’re cooked and tender before you add them to the chili. I’ve even used chickpeas in a pinch! Don’t tell anyone!

Spice Variations

Feeling adventurous? Try adding a pinch of smoked cumin instead of regular cumin for an even smokier flavor. Or how about some oregano or thyme for a more Italian-inspired chili? You could even add a bay leaf while it simmers for extra depth. Just remember to remove it before serving!

Adding Extra Vegetables

Wanna sneak in some extra veggies? Go for it! Corn is a classic chili addition, and zucchini or yellow squash would also be delicious. Just dice them up and add them along with the red bell pepper. Easy peasy!

Serving Suggestions for Your Pumpkin White Bean Chili

Okay, so you’ve got this amazing Pumpkin White Bean Chili… Now what? Don’t just eat it straight out of the pot (although, I’ve been there!). A little somethin’ somethin’ on the side makes it even better! I love topping mine with a dollop of sour cream (or vegan sour cream!) and some shredded cheese. And a sprinkle of fresh cilantro? *Perfection*. Oh! And don’t forget some crusty bread for dipping! Trust me!

Pumpkin White Bean Chili - detail 3

Storing and Reheating Your Pumpkin White Bean Chili

Got leftovers? Lucky you! This Pumpkin White Bean Chili tastes even better the next day, seriously! Just let it cool completely, then pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, just microwave it until it’s hot, or warm it up on the stovetop over medium heat. Easy peasy!

Frequently Asked Questions About Pumpkin White Bean Chili

Got questions about my amazing Pumpkin White Bean Chili? I got answers! Here are a few of the most common questions I get asked. Don’t worry, I’ve got you covered!

Can I freeze Pumpkin White Bean Chili?

Absolutely! This chili freezes like a dream! Just let it cool completely, then transfer it to a freezer-safe container or bag. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight, or use the defrost setting on your microwave. Reheat as usual. So easy!

Is Pumpkin White Bean Chili spicy?

Not really, but it’s totally customizable! The recipe as written has a mild, warm flavor thanks to the chili powder and smoked paprika. But if you’re a spice lover, feel free to add more chili powder, a pinch of cayenne pepper, or even a chopped jalapeño for some extra kick! Taste as you go and adjust to your liking. You can always add more, but you can’t take it away!

Can I make this Pumpkin White Bean Chili in a slow cooker?

You betcha! Slow cookers are amazing! To make this chili in a slow cooker, just sauté the onion, garlic, and bell pepper on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Easy peasy! Just make sure to give it a good stir before serving. Yum!

Pumpkin White Bean Chili Nutritional Information Disclaimer

Okay, quick note: Nutritional info can vary depending on the brands you use, so it’s just an estimate, okay? I’m not a nutritionist!

Enjoyed This Pumpkin White Bean Chili Recipe?

Loved this Pumpkin White Bean Chili as much as I do? Leave a comment below and let me know what you think! And don’t forget to give it a star rating!