This chicken white bean chili is the perfect fall comfort food. It is packed with vegetables and is perfect for warming you up on the cool, crisp fall days. Extremely versatile and so delicious, you’ll want this in your rotation all fall long.
This hearty chili is the perfect combination of rich fall flavors including pumpkin and seasonal spices. I combine it with ground chicken, onions, carrots, and kale for a creamy and delicious soup.
One of the best things about this white bean soup is how versatile it is. You can easily make it completely vegetarian by leaving out the ground chicken and swapping to vegetable broth. Or, if you don’t have the same vegetables I have listed, change them out to use what you do have.
I used Cannelini beans beans in my pumpkin chili but you can easily change those to any other white bean. Just be sure to drain them before adding to the soup.
This pumpkin white bean chili is a great use for your Dutch oven but, you could also transfer the ingredients (after cooking the ground chicken) to a crockpot and finish it that way. Either way, you’re getting to be rewarded with a bowl of delicious fall comfort food.
If you like this recipe for pumpkin white bean chili, be sure to try these other great fall comfort food recipes:
If you make this white bean stew recipe or any other recipe from the blog, I’d love to hear about your experience. Leave a comment below or snap a photo and tag it #mysuburbankitchen on Instagram or Facebook.
- 2 Tbsp olive or avocado oil
- 1 lb ground chicken
- 1/2 onion, diced
- 1 carrot, peeled and roughly chopped
- 2 cloves garlic, minced
- 1/2 Tbsp ground coriander
- 1/2 Tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup canned pumpkin puree
- 1 (15 oz) can Cannelini beans, drained
- 1 1/2 cups chicken broth
- 1 cup kale leaves, chopped
- 1/4 cup heavy cream
- In a large Dutch oven or pot, heat oil over medium-high heat. Add ground chicken and cook, stirring to crumble, for 4-5 minutes.
- Add the onion and carrots and cook for an additional 5-6 minutes. Stir in garlic and spices. Cook an additional 1 minute. Season with salt and pepper.
- Stir in the pumpkin puree, beans, and chicken broth. Bring to a simmer. Reduce heat, cover, and cook for 20 minutes.
- Remove the lid and stir in the kale. Cook for 3-4 minutes or until kale begins to wilt.
- Remove from heat and stir in heavy cream.
- After cooking the chicken, the remaining steps can be done in the crockpot. Cook on low for 2-3 hours. Stir in kale approximately 15 minutes before ready to serve.
- The kale can be swapped for baby spinach. If making this change, remove the chili from the heat and stir in the spinach. Wait for 1-2 minutes and then stir in the heavy cream.
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 520mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 22g
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