Pumpkin White Bean Chili

When the weather starts to cool, my pumpkin white bean chili is one of those meals I turn to again and again. It’s warm, hearty, and packed with cozy fall flavor thanks to pumpkin puree, white beans, tender chicken, and just the right blend of spices. This chili feels familiar and comforting like classic white bean chili but with a seasonal twist that keeps it exciting all autumn long.

What I love most about this recipe is how easy it is to make — and how satisfying it is on chilly nights. The pumpkin adds body and a subtle sweetness that complements the savory broth and spices, while the white beans and chicken keep it filling and meal-worthy. It’s great for weeknight dinners, game day, meal prep, or feeding a crowd. Serve it with your favorite toppings and sides for a full dinner your whole family will enjoy.

Prep Time: 15 minutes

Cook Time: 60+ minutes

Serves: 6

Ingredients:

2 tbsp Olive Oil

1 medium yellow Onion

3 cloves of Garlic, chopped

1 lb Ground Turkey

1 ½ tbsp Coriander

1 ½ tbsp Paprika

1 tsp Cumin

1 tsp Black Pepper

1 tsp Ground Thyme

1 tsp Salt

2 16oz cans Cannellini Beans

1 16oz can Pumpkin Puree

4 cups chicken or vegetable Broth

½ cup Coconut Cream (or milk of choice)

2 cups Frozen Kale

Instructions:

1. Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook another minute until fragrant.

2. Add the ground turkey or chicken to the pot, breaking it up with a wooden spoon as it cooks. Season with cumin, smoked paprika, chili powder, salt, and pepper. Cook until the meat is no longer pink. This step builds the savory flavor base for the chili.

3. Stir in the white beans, pumpkin puree, and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the chili cook gently for about 20–25 minutes to allow the flavors to meld together. The pumpkin gives the broth a rich texture and subtle sweetness.

4. Once the chili is fragrant and slightly thickened, stir in the apple cider vinegar and lime juice. These acids brighten the rich flavors and balance the pumpkin’s sweetness. Give the chili a final taste and adjust seasoning as needed.

5. Ladle the hot chili into bowls and serve with your favorite toppings like sliced avocado, chopped cilantro, tortilla strips, shredded cheese, or a dollop of Greek yogurt or sour cream. Each topping brings extra texture and flavor.

Tips for the Best Pumpkin White Bean Chili

• Adjust the Spice Level: If you prefer a mild chili, stick with the spice amounts listed. Craving heat? Add a pinch of cayenne pepper or a diced jalapeño with the onions.

• Make It Heartier: Stir in cooked quinoa or brown rice just before serving for even more staying power.

• Better Texture: If your chili gets too thick as it sits, add a splash more broth or water.

• Flavor Build-Up: Sautéing the spices with the meat helps bloom their flavors for a deeper, richer chili.

• Meal Prep Friendly: This chili tastes even better the next day once the flavors have had time to rest — perfect for leftovers.

Check out the previous installments of my Pumpkin Season Series here:

• Pumpkin Spice Pancakes

• Pumpkin Cinnamon Chip Scones

• Black Pepper & Goat Cheese Pumpkin Pasta

• Gluten & Dairy Free Pumpkin Cheesecake

• Pumpkin Chocolate Chip Cookies

Affiliate Disclaimer: Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you. Your support helps me keep this blog going and bring you more recipes and tips — thank you!