Pumpkin White Bean Chili
Don’t let the “pumpkin” ingredient deter you from trying this chili. We really could not taste it at all. It gave the chili a nice texture and as my son described a bit of a “savory” flare (can you tell we’ve been watching Kids Iron Chef?) I adapted the original recipe to our liking. I used less meat, more beans and a few extra spices. Loved the way it turned out. I was worried I would have to convince the rest of the family to try it, but I didn’t have to coax anyone into finishing their bowl. It wasn’t until after dinner that I told them I added a can of pumpkin in the chili! The boys were in disbelief! Perfect meal for a chilly autumn day. Enjoy!
Servings Prep Time
10 20
Servings Prep Time
10 20
  • 1lb lean ground turkey(or chicken)
  • 1 onion chopped
  • 4 garlic cloves
  • 1T chili powder
  • 2T cumin
  • 2teas oregano
  • 2cans white beans(white northern, navy or pinto)
  • 115 oz can pumpkin puree(not pumpkin pie filling)
  • 18 oz can chopped tomatoes and green chili
  • 1 pepper, diced (any color!)
  • 2C low sodium chicken broth
  • *optional greek yogurt topping
  • *optional pumpkin crackers or pumpkin tortilla chips for dipping
  • *optional chopped cilantro, green onion or chives for topping
  1. In a medium frying pan with 1 teas of olive oil brown the ground turkey. Add 1 tsp of cumin and a bit of the chili powder to season meat.
  2. In a separate frying pan (or in the same pan as above once meat is cooked through) saute the onion, garlic and green pepper. Add 1 tsp of cumin and saute for another 2 minutes.
  3. Then add everything to the slow cooker! Stir and then cook on high for 3-4 hours or on low for 6.
  4. Add a dollop of greek yogurt and some cilantro to your bowl once served. Pick up a box of Trader Joe’s Pumpkin Soup crackers or pumpkin tortilla chips to dip! Enjoy!
Recipe Notes

pumpkin chili

Recipe adapted from: skinnytaste.com