Pumpkin White Bean Chili

Pumpkin white bean chili is the perfect fall comfort food recipe. With delicious seasonal spices and hearty vegetables, this white bean chili with warm you up on those crisp days.

Course Soups

Cuisine Soup

Keyword pumpkin chili, pumpkin white bean stew, white bean chili, white chicken chili

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 278kcal

Author Shannah Coe

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