Pumpkin White Bean Chili

This Pumpkin White Bean Chili is a hearty and warming dish that will help beat the wintertime blues.

Pumpkin Fever

Pumpkin, pumpkin, pumpkin. Pumpkin fever seems to have gripped the U.S. This chili contains a big dose of pumpkin, but you wouldn’t know it unless you saw the chef in action – or you made it yourself – as pumpkin doesn’t have much flavor. (Sorry for the spoiler, but the “pumpkin flavor” everyone knows and loves  usually comes from cinnamon, nutmeg, and allspice.) I usually use tomato sauce as a base when making chili, but in this recipe I used pumpkin to give the dish a fall feel, and to give it a little nutrition boost, as pumpkins are packed with vitamins and minerals. Pumpkin also contains L-triptophan, which is known for alleviating depression and triggering feelings well-being, making them the perfect food to fight the blues that start to set in once Daylight Saving Time ends.

Pumpkin White Bean Chili

Pumpkin White Bean Chili is perfect for dinner with a side salad or some roasted brussels sprouts. It also makes a deliciously filling lunch. It comes together super quickly, so it’s a great meal for busy days.

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Pumpkin White Bean Chili

Yields 4 servings

Author Dianne Wenz

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 3 garlic cloves minced
• 2 15- ounce cans white beans such as cannellini navy or white northern (about 3.5 cups)
• 1 15- ounce can pumpkin puree not pumpkin pie mix
• 1 15- ounce can diced tomatoes or about 2 cups fresh diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon sea salt
• 2 scallions thinly sliced
• 1 avocado diced

Instructions

1. Add the olive oil and onion to a large pan over medium high heat, and cook until the edges begin to brown, about 5 minutes. Add the garlic and bell pepper and cook for about 5 more minutes, until the vegetables have softened.
2. Add the beans, pumpkin, tomatoes, broth, and spices to the pot. Mix everything together and bring to a boil, then reduce the heat. Let simmer for about half an hour.
3. Serve hot garnished with scallions and avocado. Enjoy!