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+ servings
two bowls of chili square

Pumpkin Chili with White Beans

Dianne
Pumpkin Chili with White Beans is coziness in a bowl. Made with canned pumpkin, cannellini beans, diced tomatoes, and red bell pepper, it makes for a hearty lunch or a warming dinner. 
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 1 teaspoon neutral-flavored oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 15-ounce cans cannellini beans drained and rinsed (or navy or white northern beans)
  • 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 stock
  • 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
 

  • Heat the oil in a large pot over medium high heat. Add the onion 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.
  • Add the beans, pumpkin, tomatoes, stock, and spices to the pot. Mix everything together and bring to a boil, then reduce the heat to medium. Let simmer for about half an hour.
  • Serve hot garnished with scallions and avocado. Enjoy!

Nutrition

Calories: 385kcal