White Bean Pumpkin Chili
Make the most out of pumpkin season and try this White Bean Pumpkin Chili! Milder than traditional tomato-based chilies, it’s hearty, a bit sweeter and incredibly comforting on a cold night. Makes great leftovers and is practically begging to be in your next meal prep!
Watch how to make this White Bean Pumpkin Chili on my YouTube channel, and don’t forget to subscribe!
Ingredients & Inspiration
I love me an ol’ reliable chili made with kidney beans, chili powder and tomatoes. But sometimes I need to switch it up and make a totally different kind of chili, like this White Bean Pumpkin Chili (yes, you can use white beans in chili, okay!). It can be as spicy as you want it to be, and instead of using a base of tomatoes, we’re using pumpkin and red lentils to create a rich, naturally sweeter and velvety smooth base. Infused with a whisper of autumnal spices, it’s the perfect fall chili that really does taste fall!
The ingredients aren’t complicated or hard to find, and better yet, they’re healthy, fibre-packed and probably already in your kitchen! Here’s what you need:
- yellow onion
- celery stalks
- garlic cloves
- poblano pepper
- red bell pepper
- ground cumin
- smoked paprika
- cinnamon
- nutmeg
- Salt and black pepper
- cooked white beans
- pumpkin or squash
- dried split red lentils
- vegan ‘chicken’ broth (or sub veg broth)
- nutritional yeast
How to Make White Bean Pumpkin Chili
White Bean Pumpkin Chili is a super simple one-pot meal that comes together in under 45 minutes with not too much prep (’cause we love a quick and easy meal around here).
Instructions
- Warm the oil or water in a large pot, then add the onion and garlic and sauté for 3 minutes, until translucent and slightly browned. Add the poblano, bell pepper, cumin, smoked paprika, cinnamon and nutmeg to the pot. Sauté for an additional 3 minutes.
- Add the beans, chopped squash or pumpkin, lentils and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork tender and the lentils are softened and mostly broken down.
- Remove from the heat and season the chili with additional salt and pepper to taste, as necessary. Divide the chili into serving bowls and garnish with the chopped cilantro leaves, plus any additional toppings as desired.
Chili on a Chilly Day
When those chilly nights come around, this White Bean Pumpkin Chili truly hits the spot. It’s simple enough to throw in your weekly meal prep rotation or to feed a large family, but also luxurious enough to make your autumn evenings feel even more special and cozy.
Loved this recipe? You might also like some of my other one pot meals like Vegan Butter Chicken, Lasagna Soup, or Lemony Tomato Beans! Don’t forget to leave a kind review and 5-star rating below, I so appreciate you helping me get my blog seen by others!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
White Bean Pumpkin Chili
Ingredients
Method
- Warm the oil or water in a large pot, then add the onion and garlic and sauté for 3 minutes, until translucent and slightly browned. Add the poblano, bell pepper, cumin, smoked paprika, cinnamon and nutmeg to the pot. Sauté for an additional 3 minutes.
- Add the beans, chopped squash or pumpkin, lentils and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork tender and the lentils are softened and mostly broken down.
- Remove from the heat and season the chili with additional salt and pepper to taste, as necessary. Divide the chili into serving bowls and garnish with the chopped cilantro leaves, plus any additional toppings as desired.
Video
Notes
- Calories: 457
- Protein: 30g
- Carbs: 82g
- Fats: 4g
