Chicken White Bean Chili
This post may contain affiliate links. Please read my privacy policy.
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.
Pumpkin White Bean Chili Ingredients
- Neutral Oil – I typically use avocado oil.
- Ground Chicken – A mix of light and dark mix works best.
- Onion
- Carrot
- Garlic Cloves
- Spices and Seasonings – Ground Coriander, Smoked Paprika, Ground Cumin, Salt, and Pepper are all used in this recipe.
- Pumpkin Puree
- Cannellini beans – Canned beans are needed for this recipe.
- Chicken Broth
- Fresh Kale
- Heavy Cream
I used Cannellini beans beans in my pumpkin chili but you can easily change those to any other white bean. Just be sure to rinse and 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.
More Great Fall Comfort Food Recipes
If you like this recipe for pumpkin white bean chili, be sure to try these other great fall comfort food recipes:
Pumpkin White Bean Chili
Ingredients
- 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
Instructions
- 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.2 Tbsp olive or avocado oil, 1 lb ground chicken
- 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.1/2 onion, 1 carrot, 2 cloves garlic, 1/2 Tbsp ground coriander, 1/2 Tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp ground black pepper
- Stir in the pumpkin puree, beans, and chicken broth. Bring to a simmer. Reduce heat, cover, and cook for 20 minutes.1 cup canned pumpkin puree, 1 15 oz can Cannelini beans, drained, 1 1/2 cups chicken broth
- Remove the lid and stir in the kale. Cook for 3-4 minutes or until kale begins to wilt.1 cup kale leaves
- Remove from heat and stir in heavy cream.1/4 cup heavy cream
Notes
- 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.
Nutrition
This chicken white bean chili recipe is a winner! With its hearty texture and flavorful blend of spices, it’s the perfect comfort food for cozy nights in. A definite crowd-pleaser!