Pumpkin White Bean Chili
Pumpkin puree thickens this white bean chili and softens the smoky spices. It tastes savory, with tender peppers and tomatoes in every spoonful.
Serves: 4 | Estimated total time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne, optional
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (15 ounces) plain pumpkin puree
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt, plus more to taste
How to make it
- Heat oil in a large pot over medium heat. Cook onion and bell pepper 8 minutes until softened.
- Add garlic, cumin, paprika and optional cayenne; stir 30 seconds.
- Stir in beans, pumpkin, tomatoes with their juice and broth. Bring to a gentle simmer.
- Cook uncovered 20 minutes, stirring regularly because pumpkin can catch on the bottom. Finish with lime and salt.
Helpful tips
Use plain pumpkin puree, not sweetened pumpkin pie filling. Add broth if you prefer a looser chili.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Is this spicy? Without cayenne it is mild; serve hot sauce separately for anyone who wants heat.
Keep your seasonings organized
Recipes like this put cumin and smoked paprika into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
More recipes to try
Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.