Okay, so fall is *totally* here, right? And you know what that means… I’m suddenly craving all things cozy and warm. Seriously, give me a blanket, a fireplace, and a HUGE bowl of something delicious. And that’s where this Pumpkin White Bean Chili comes in!
Trust me, this isn’t your average chili. It’s packed with flavor, super healthy, and the best part? It’s completely vegan! I know, I know, sometimes vegan food gets a bad rap, but honestly, you won’t even miss the meat. Plus, it’s so easy to throw together—even on those super busy weeknights. I swear, I practically live on chili from September to, like, December. There’s just something about it that screams “autumn,” you know?
Seriously, this Pumpkin White Bean Chili has become my go-to. It’s like a warm hug in a bowl, and I can’t wait for you to try it!
Why You’ll Love This Pumpkin White Bean Chili
Okay, so why should you even *bother* making this Pumpkin White Bean Chili? Lemme tell ya, it’s not just ’cause I said so! This chili has seriously won me over, and I think it’ll win you over too. Here’s the deal:
- Quick and Easy: I’m talking from-the-pantry-to-the-table in under an hour! Perfect for those nights when you just CAN’T.
- Vegan and Healthy: Yep, it’s good for you! Packed with fiber and plant-based protein. You can feel good about eating it.
- Flavor-Packed: Pumpkin, spices, beans… it’s a party in your mouth! Seriously, even my pickiest eaters love it.
- Meal Prep Superstar: Make a batch on Sunday and lunch is DONE for the week. It actually tastes even BETTER the next day!
- Totally Customizable: Want more spice? Add it! Want to load it up with toppings? Go for it! It’s YOUR chili!
Quick and Easy Pumpkin White Bean Chili Recipe
Seriously, this recipe is FAST. I’m all about those quick weeknight dinners, you know?
Healthy and Vegan Pumpkin White Bean Chili
Good for your body AND soul! Gotta love that, right?
Flavorful and Customizable Pumpkin White Bean Chili
The flavor is just AMAZING. And you can totally tweak it to your liking. More heat? Less pumpkin? YOU decide!
Ingredients for Your Pumpkin White Bean Chili
Alright, let’s gather our players! Here’s what you’ll need to whip up this amazing Pumpkin White Bean Chili. Don’t worry, it’s mostly stuff you probably already have in your pantry! And hey, pro-tip: Having everything prepped *before* you start makes life SO much easier. Trust me on this one!
- 1 tbsp olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced (or use the jarred stuff, I won’t judge!)
- 1 red bell pepper, chopped
- 1 (15-ounce) can pumpkin puree (IMPORTANT: make sure it’s *puree*, not pumpkin pie filling, okay?)
- 1 (15-ounce) can cannellini beans, rinsed and drained (also called white kidney beans!)
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 1 tsp chili powder (adjust to your taste!)
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (this stuff is MAGIC!)
- Salt and black pepper to taste
- Optional toppings: vegan sour cream, shredded vegan cheese, fresh cilantro (or whatever your heart desires!)
How to Make Pumpkin White Bean Chili: Step-by-Step Instructions
Okay, are you ready to get your chili on? This is where the magic happens! Just follow these super simple steps, and you’ll be enjoying a warm, delicious bowl of Pumpkin White Bean Chili in no time. Don’t worry, I’ll walk you through it!
- First, grab your biggest pot and put it on the stove over medium heat. Drizzle in that olive oil. We’re starting off with a good base of flavor here!
- Next, toss in your chopped onion. Cook it until it gets nice and soft and translucent, about 5 minutes. This is gonna build the flavor, so don’t rush it!
- Now, add the minced garlic and chopped bell pepper. Cook for another 3 minutes, stirring occasionally, until the peppers soften up a bit and the garlic smells AMAZING. Careful not to burn the garlic, okay? Burnt garlic is the WORST.
- Time for the stars of the show! Stir in the pumpkin puree (remember, NOT pie filling!), white beans, diced tomatoes (with their juice!), vegetable broth, chili powder, cumin, and smoked paprika. Give it all a good stir to combine everything. Mmm, it’s already starting to smell good, right?
- Bring the chili to a boil, then reduce the heat to low. Let it simmer for 20 minutes, stirring occasionally. This lets all those flavors meld together and get all cozy. Trust me, it’s worth the wait!
- Now, give it a taste! Season with salt and pepper to your liking. Remember, you can always add more, but you can’t take it away!
- Finally, serve it up hot! Load it up with your favorite toppings: vegan sour cream, shredded vegan cheese, fresh cilantro… whatever makes your heart sing! Enjoy!
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 few little tricks I’ve learned along the way to make your chili absolutely AMAZING:
- Spice it Up (or Down!): Not a fan of super spicy food? Start with less chili powder and add more to taste. Want to kick it up a notch? Throw in a pinch of cayenne pepper or some red pepper flakes! It’s all about YOUR preference!
- Thicken It Up: If you like your chili on the thicker side (like me!), mash about half of the white beans with a fork before adding them to the pot. It’ll give it a creamier, heartier texture.
- Make-Ahead Magic: Seriously, this chili is even BETTER the next day. The flavors just meld together and get all happy. So, if you’ve got the time, make it a day ahead and store it in the fridge. You won’t regret it!
Pumpkin White Bean Chili Variations
Okay, so you’ve made the basic Pumpkin White Bean Chili, and it’s AMAZING, right? But what if you’re feeling a little adventurous? Don’t worry, I got you! This recipe is super versatile, so feel free to play around with it and make it your own! Here are a few ideas to get you started:
- Bean There, Done That: Not a cannellini fan? No problem! Try Great Northern beans or even navy beans. They all work great!
- Spice It Up (Seriously!): A pinch of cayenne pepper or a dash of hot sauce will bring the HEAT! Just be careful, a little goes a long way!
- Get Your Greens On: Stir in some chopped kale or spinach during the last few minutes of cooking for a boost of nutrients. Gotta get those veggies in, right?
Serving Suggestions for Pumpkin White Bean Chili
Alright, you’ve got this amazing Pumpkin White Bean Chili bubbling away… Now, what to serve with it? Well, lemme tell ya, the possibilities are endless! But here are a few of my absolute faves:
- Serve it up with a big hunk of warm cornbread or some crusty bread for dipping. SO good!
- Load it up with toppings! Vegan sour cream, shredded vegan cheese, fresh cilantro… the works!
- Wanna make it a *complete* meal? Serve it with a side salad. Boom! Dinner is served!
Frequently Asked Questions About Pumpkin White Bean Chili
Got questions about making this delish Pumpkin White Bean Chili? I got you! Here are a few things I get asked all the time. Don’t be shy – ask away in the comments if you have more!
- Can I use fresh pumpkin? Absolutely! You’ll want about 2 cups of cooked and pureed fresh pumpkin. Roasting it first brings out the best flavor, trust me!
- Can I freeze this chili? YES! This Pumpkin White Bean Chili freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers. It’ll last for up to 3 months. Perfect for those busy nights when you need a quick and easy meal!
- What if I don’t have white beans? No worries! You can totally swap them out for another type of bean. Chickpeas or even black beans would work great in this chili recipe. Just use whatever you have on hand!
Estimated Nutritional Information for Pumpkin White Bean Chili
Okay, so you’re probably wondering what the damage is, right? (Haha!) Well, here’s a *very* rough estimate of the nutritional info for a serving of this Pumpkin White Bean Chili. Keep in mind, this is just a ballpark figure, and it can vary depending on the exact ingredients you use and your serving size. But hey, at least it gives you a general idea!
So, for about 1.5 cups of this yummy chili, you’re looking at roughly:
- Calories: 250 (ish!)
- Fat: 5g (mostly the good kind!)
- Protein: 12g (plant-powered!)
- Carbs: 40g (fiber included!)
- Fiber: 12g (yay for digestion!)
- Sugar: 8g (naturally from the pumpkin and tomatoes!)
- Sodium: 600mg (so use low-sodium broth, okay?)
Remember, these are just estimates, so don’t quote me on it! But overall, this Pumpkin White Bean Chili is a pretty darn healthy and delicious meal. Enjoy!
Enjoy Your Delicious Bowl of Pumpkin White Bean Chili
Okay, friend, your Pumpkin White Bean Chili is READY! I hope you love it as much as I do! Don’t forget to leave a comment and rate the recipe below! Happy cooking!
Print
Devastatingly Delicious Pumpkin White Bean Chili in 40 Mins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Enjoy this hearty and healthy pumpkin white bean chili. It’s perfect for a chilly evening.
Ingredients
- 1 tbsp 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
- 4 cups vegetable broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper and cook for another 3 minutes.
- Stir in pumpkin puree, white beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- Adjust the amount of chili powder to your preference.
- For a thicker chili, mash some of the white beans.
- This chili can be made ahead of time and reheated.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
