Creamy White Bean Pumpkin Chili Recipe

If you’re anything like me, you know there’s nothing quite like the cozy hug of a good chili on a chilly day. That’s exactly why I’m so excited to share this Creamy White Bean Pumpkin Chili Recipe with you. It’s not your typical chili – it’s got this incredible creamy texture thanks to the pumpkin and white beans, making it hearty but also surprisingly smooth and comforting.

This chili works wonders during fall and winter but honestly, I crave it all year round. The flavors balance warmth and spice perfectly, and it’s a real crowd-pleaser whether you’re feeding your family for dinner or meal prepping for the week. I love how it sneaks in some pumpkin – you get that subtle sweetness without overpowering the dish. Trust me, you’ll want to add this one to your rotation.

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Ingredients & Why They Work

Every ingredient in this Creamy White Bean Pumpkin Chili Recipe plays a special role, both in flavor and texture – it’s all about balance and comfort here. I always recommend using good quality broth and fresh spices whenever possible because they’ll make a noticeable difference.

• Olive oil: This is your flavor carrier for sautéing the veggies gently and unlocking their sweetness.
• White onion: Adds a subtle sweetness and depth, especially when cooked until soft but not browned.
• Carrots: Offer natural sweetness and a nice texture contrast to the creamy beans.
• Garlic: Essential for that savory punch; I always use fresh minced garlic for best results.
• Chili powder: The heart of your chili’s heat and earthiness – fresh spice is key.
• Cumin: Adds smoky warmth that pairs beautifully with the pumpkin.
• Ground cinnamon: Surprising but essential! Cinnamon brings a cozy hint that complements the chili spices perfectly.
• Dried sage: Brings herbal complexity and ties the pumpkin flavors together.
• Ground turkey: A lean protein option that absorbs spice flavors well; you can also use ground chicken or turkey sausage if you prefer.
• Chipotle peppers in adobo: Adds smoky heat and a bit of tang – I always start with two and adjust if I want more kick.
• Pumpkin puree: Not just for pie! This adds creaminess, moisture, and a subtle sweetness without overpowering the chili.
• Cannellini beans: These white beans blend well into the creamy texture but still provide body and protein.
• Chicken broth: Adds savory depth and keeps everything nicely saucy but not soupy.
• Kosher salt and black pepper: Essential for seasoning at various stages to build layers of flavor.
• Heavy whipping cream: The finishing touch to boost creaminess and mellow the spices just right.

Tweak to Your Taste

I love encouraging you to make this Creamy White Bean Pumpkin Chili Recipe your own. Over the years, I’ve played with spice levels, proteins, and even dairy-free options to fit different moods and dietary needs. Don’t be shy about adjusting the heat or creaminess to suit your palate!

• Spice it up: I once added an extra chipotle pepper and a dash of cayenne for a seriously fiery kick – perfect if you like it hot!
• Make it vegetarian: Skip the ground turkey and add extra beans or some cooked lentils instead; the pumpkin puree keeps it satisfying.
• Dairy-free version: Use coconut cream or cashew cream in place of heavy whipping cream for a luscious, vegan-friendly chili.
• Extra veggies: Throw in diced bell peppers or corn if you want a bit more color and crunch.

Step-by-Step: How I Make Creamy White Bean Pumpkin Chili Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and carrots, cooking them gently until they soften and become fragrant – about 3-5 minutes. This step is crucial because it lets the natural sweetness come through without burning anything, so stir occasionally and watch for tender veggies, not browned edges. Once softened, toss in the minced garlic and cook for another minute until aromatic.

Step 2: Add Spices and Ground Turkey

Next, sprinkle in the chili powder, cumin, cinnamon, and dried sage. Stir everything together well so the spices toast slightly in the oil – this unlocks their full flavors. Now add the ground turkey, seasoning with a bit of kosher salt and pepper. Use a wooden spoon to break up the meat as it cooks, stirring frequently until it’s no longer pink. This usually takes about 6-8 minutes. Make sure to scrape the bottom of the pot gently to catch any browned bits—that’s flavor gold!

Step 3: Bring Everything Together with Pumpkin and Beans

Once the turkey is cooked, stir in the finely chopped chipotle peppers—don’t panic if this looks spicy; the cream will mellow it out later. Add the pumpkin puree and drained cannellini beans, followed by the chicken broth. Give everything a good stir, then bring the pot to a boil. Once boiling, reduce heat to low, cover partially with a lid, and let it simmer gently for 25 minutes. This simmer allows the flavors to meld and the chili to thicken up beautifully.

Step 4: Finish with Cream and Seasoning

After simmering, taste your chili and adjust salt and pepper to balance the flavors. Finally, stir in the heavy whipping cream to add that signature creamy texture and richness. Give it a good stir and let it warm through for a couple of minutes before serving. This last step really lifts the dish, turning it into the comforting, silky-chunky bowl you’ve been waiting for.

How to Serve Creamy White Bean Pumpkin Chili Recipe

Garnishes

I usually top my bowls with a dollop of sour cream or a drizzle of Greek yogurt to add freshness and tang. Then I sprinkle some chopped cilantro or green onions for color and a pop of herbal brightness. Sometimes, I like a handful of shredded sharp cheddar or Monterey Jack cheese melting slowly on top for extra comfort. If you enjoy a little crunch, crushed tortilla chips or pepitas work beautifully as well.

Side Dishes

This chili pairs wonderfully with warm, crusty bread or garlic tortillas to soak up every creamy bite. You could also serve it alongside a simple mixed green salad or roasted Brussels sprouts for a complete meal. I’ve done sweet corn muffins on the side too — such a great sweet contrast!

Creative Ways to Present

For a casual party, I love serving this chili in small mason jars with toppings on the side so guests can customize their bowls. Another fun idea is layering the chili over baked sweet potatoes and topping with avocado slices and fresh lime juice – it’s a beautiful, festive way to elevate the dish for holidays or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy White Bean Pumpkin Chili Recipe in airtight containers in the fridge where it keeps beautifully for 3-4 days. The flavors even deepen overnight, which is why I love making a big batch.

Freezing

This chili freezes really well! I portion it out into freezer-safe containers or heavy-duty zip bags, leaving a little room for expansion, and it’s good for up to 3 months. When I first freeze it, I usually don’t add the cream, which I stir in fresh when reheating to keep it silky and fresh-tasting.

Reheating

Reheat gently on the stove over low-medium heat, stirring occasionally until warmed through. If the chili looks a bit thick, add a splash of chicken broth or water. Add cream at the end for that perfect creamy finish, just like the original fresh batch.

FAQs

Final Thoughts

This Creamy White Bean Pumpkin Chili Recipe holds a special place in my kitchen because it’s the perfect blend of cozy comfort and wholesome nourishment. It’s helped me get through late fall evenings and casual family dinners alike, always with rave reviews. I hope you’ll enjoy experimenting with it as much as I have—and soon, it might just become your go-to chili too.

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