Why You’ll Love White Bean Pumpkin Chili Recipe
This chili is packed with layers of flavor. The combination of ground beef and two types of beans makes every bowl filling and satisfying, while pumpkin puree gives the broth extra body without making the chili taste overly sweet.
It is also a great recipe for cooler weather and casual gatherings. Most of the cooking happens in one Dutch oven or large pot, and the long simmer gives the ingredients plenty of time to develop a deep, slow-cooked flavor.
The pumpkin brown ale, cacao powder, cinnamon, and nutmeg set this recipe apart from an everyday chili. These ingredients complement the smoky tomatoes and savory beef, giving the finished dish a warm autumn-inspired character.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs ground beef, 85% lean
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 1 red pepper, chopped
- 1 jalapeño, chopped
- 6 oz tomato paste
- 2 (14 oz) cans fire-roasted tomatoes with chiles
- 1 cup chicken broth
- 1 (12 oz) pumpkin brown ale
- 1 can Great Northern white beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup pumpkin puree
- 1 teaspoon 100% cacao powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 3 teaspoons chili powder, divided
- 1 teaspoon onion powder
- 2 teaspoons salt, divided
- 2 teaspoons ground cumin
- 1/2 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Directions
- Place a large Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it cooks.
- As the beef begins to brown, season it with 1 teaspoon chili powder, onion powder, 1 teaspoon salt, garlic powder, and black pepper. Continue cooking until the beef is browned and cooked through. Remove it from the pot and set aside.
- In a small bowl, combine the remaining chili powder, cumin, white pepper, cayenne pepper, nutmeg, cinnamon, and remaining salt. Set the seasoning mixture aside.
- Add the olive oil to the same Dutch oven and heat over medium-high heat. Add the carrots, onion, and celery. Sauté, stirring frequently, until the vegetables begin to soften.
- Sprinkle approximately one-quarter of the prepared chili seasoning over the vegetables and stir well.
- Add the minced garlic and cook for 1 to 2 minutes, just until fragrant.
- Stir in the tomato paste. Cook for about 5 minutes, stirring regularly so the paste coats the vegetables and begins to caramelize slightly.
- Pour in the pumpkin brown ale, scraping the bottom of the pot to loosen any flavorful browned bits. Add the chicken broth and fire-roasted tomatoes, followed by another portion of the seasoning mixture. Stir until combined.
- Bring the mixture to a boil. Add the chopped red pepper, jalapeño, and cooked ground beef.
- Stir in the pumpkin puree, Worcestershire sauce, cacao powder, Great Northern beans, and kidney beans.
- Add the remaining seasoning mixture and stir thoroughly so all the ingredients are evenly distributed.
- Reduce the heat and return the chili to a gentle simmer. Partially cover the pot, leaving a small opening for steam to escape.
- Simmer for approximately 1 hour, stirring occasionally, until the vegetables are tender and the chili reaches your preferred consistency.
- Taste before serving and adjust the salt or spice level as desired. Serve hot with your favorite chili toppings.
Servings and timing
This recipe makes approximately 8 servings.
Preparation time: About 30 minutes
Cooking time: About 1 hour
Total time: About 1 hour 30 minutes
For the best texture, allow the chili to simmer gently rather than rapidly boiling it. If you prefer a thicker chili, leave the lid slightly more open during the final portion of cooking. For a thinner consistency, stir in a little additional chicken broth.
Variations
For a milder version, leave out the cayenne pepper and remove the seeds and membranes from the jalapeño before chopping it.
For additional heat, keep the jalapeño seeds or add another fresh jalapeño. You can also increase the cayenne pepper gradually to suit your preference.
Ground turkey can replace the ground beef for a lighter variation. Ground chicken can also work, although its milder flavor may benefit from a little additional seasoning.
For an alcohol-free version, replace the pumpkin brown ale with additional chicken broth. The finished chili will have a slightly different flavor but will still be rich and hearty.
If Great Northern beans are unavailable, cannellini or navy beans make excellent substitutes. Black beans can also replace the kidney beans.
For a thicker chili, add a little more pumpkin puree or simmer uncovered toward the end of cooking. For a soupier chili, add additional chicken broth until it reaches the desired consistency.
You can also add corn, diced sweet potato, or an additional bell pepper to increase the amount of vegetables in the chili.
Storage/Reheating
Allow leftover White Bean Pumpkin Chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
For longer storage, portion the cooled chili into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw frozen chili overnight in the refrigerator before reheating for the most even results.
To reheat on the stovetop, place the chili in a saucepan or Dutch oven over medium-low heat. Stir occasionally until thoroughly heated. If it has become too thick during storage, add a splash of chicken broth or water.
Individual portions can also be reheated in the microwave. Place the chili in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each interval, until hot throughout.
Like many chili recipes, the flavors often become even more developed after the chili has rested overnight.
FAQs
Can I make White Bean Pumpkin Chili without beer?
Yes. Replace the 12 ounces of pumpkin brown ale with an equal amount of chicken broth. The chili will lose some of the malty flavor from the ale, but the tomatoes, pumpkin, beef, and spices will still provide plenty of depth.
Does this chili taste strongly like pumpkin?
No. The pumpkin puree primarily contributes body, subtle sweetness, and an earthy flavor. With only 1/2 cup in the entire pot, it complements the tomatoes and spices rather than dominating them.
What are the best white beans for this chili?
Great Northern beans are an excellent choice because they are creamy while still holding their shape. Cannellini or navy beans can be substituted if needed.
Why is cacao powder added to chili?
A small amount of unsweetened cacao adds depth and a subtle bitterness that complements the beef, tomatoes, chile peppers, and warm spices. It should not make the finished chili taste like chocolate.
Can I make this chili less spicy?
Yes. Omit the cayenne pepper and remove the seeds and membranes from the jalapeño. You can also reduce the chili powder if you prefer an especially mild chili.
Can I make this chili ahead of time?
Yes. This is an excellent make-ahead meal because the flavors continue to blend as the chili rests. Prepare it a day in advance, refrigerate it in an airtight container, and gently reheat it before serving.
Can I freeze White Bean Pumpkin Chili?
Yes. Once completely cooled, transfer the chili to freezer-safe containers and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
How can I make the chili thicker?
Simmer it uncovered for an additional 10 to 20 minutes so excess liquid can evaporate. You can also mash a small portion of the beans against the side of the pot and stir them back into the chili to naturally thicken it.
What toppings go well with pumpkin chili?
Shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, diced avocado, crushed tortilla chips, and sliced jalapeños all work well. Cornbread is also an excellent accompaniment for soaking up the thick, flavorful broth.
Can I make this recipe in a slow cooker?
Yes. Brown and season the ground beef first and sauté the vegetables, garlic, and tomato paste as directed. Transfer everything to the slow cooker with the remaining ingredients. Cook until the vegetables are tender and the flavors are well developed, checking the consistency toward the end of cooking.
Conclusion
White Bean Pumpkin Chili takes the comfort of traditional beef chili and gives it a flavorful seasonal twist. Ground beef, creamy beans, fire-roasted tomatoes, pumpkin, vegetables, and a distinctive blend of warming spices create a satisfying dish with plenty of depth.
With approximately eight generous servings, it is well suited to family dinners, game-day gatherings, meal prep, or a cozy weekend meal. It also stores and reheats beautifully, making those leftover bowls something to look forward to.
White Bean Pumpkin Chili
A hearty white bean pumpkin chili made with seasoned ground beef, pumpkin ale, fire-roasted tomatoes, beans, vegetables, and warm fall spices. Slow simmering creates a rich, savory chili with subtle pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop Simmer
- Cuisine: American
- Diet: Halal
Ingredients
- 2 lbs Ground Beef 85% fat
- 3 Medium Carrots Chopped
- 1 Medium Onion Chopped
- 3 Celery Stalks Chopped
- 5 Cloves of Garlic Minced
- 1 Red Pepper Chopped
- 1 Jalapeno Chopped
- 6 Oz Tomato Paste
- 2 14 oz Cans Fire Roasted Tomatoes with Chiles
- 1 Cup Chicken Broth
- 1 12 oz Pumpkin Brown ale
- 1 Can White Northern Beans Rinsed
- 1 Can Kidney Beans Rinsed
- 1/2 Cup Pumpkin Puree
- 1 Tsp 100% Cacao Powder
- 1 Tbsp Worcestershire
- 2 Tbsp Olive Oil
- 3 Tsp Chili Powder
- 1 Tsp Onion Powder
- 2 Tsp Salt
- 2 Tsp Cumin
- 1/2 Tsp Ground White Pepper
- 1 Tsp Cayenne pepper
- 1 Tsp Nutmeg
- 2 Tsp Cinnamon
- 1 Tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
Instructions
- Brown the ground beef in a Dutch oven over medium-high heat. Once the beef is crumbled and beginning to brown, season it with a portion of the chili seasoning mixture and stir until combined. Remove the cooked beef from the pot and set aside.
- Combine the chili powder, onion powder, salt, cumin, white pepper, cayenne pepper, nutmeg, cinnamon, garlic powder, and black pepper in a bowl.
- Heat the olive oil in the Dutch oven over medium-high heat. Add the carrots, onion, and celery and sauté, stirring often, until they begin to soften. Stir in about one-quarter of the chili seasoning mixture.
- Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the tomato paste and cook for about 5 minutes, stirring well to combine it with the vegetables.
- Pour in the pumpkin brown ale, chicken broth, and fire-roasted tomatoes with chiles. Stir in another portion of the seasoning mixture and bring to a boil.
- Add the red pepper, jalapeno, and browned ground beef. Stir in the pumpkin puree, Worcestershire, cacao powder, white Northern beans, and kidney beans. Add the remaining seasoning and mix well.
- Return the chili to a simmer. Cover the pot while leaving a small opening for steam to escape. Simmer for about 1 hour, stirring occasionally, until the chili reaches your desired consistency.
Notes
- Adjust the cayenne pepper and jalapeno to taste for a milder or spicier chili.
- For a thicker chili, simmer uncovered during the final 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with shredded cheese, sour cream, sliced green onions, or crusty bread if desired.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 85 mg
