Description of this recipe:
This Pumpkin White Bean Chili is a hearty, cozy dish that combines the flavors of lean ground beef, creamy pumpkin puree, and nutritious cannellini beans. It’s a perfect meal for chilly days, providing warmth and comfort in every bowl.
Why you will love this recipe:
You’ll fall in love with this chili for its unique blend of flavors and textures. The pumpkin adds a subtle sweetness and creaminess, while the beans provide protein and fiber, making it a wholesome meal. It’s easy to prepare, perfect for meal prep, and can be customized with your favorite toppings. Plus, it’s a great way to incorporate seasonal ingredients into your cooking!
Introduction:
As the leaves turn and the temperatures drop, there’s nothing quite like a warm bowl of chili to bring comfort to your day. This Pumpkin White Bean Chili is not your average chili; it’s a delightful twist on a classic recipe that utilizes the rich, earthy flavor of pumpkin, making it a perfect dish for autumn. The combination of lean beef and creamy cannellini beans creates a hearty meal that is both satisfying and nutritious. Whether you’re hosting a gathering or simply craving a cozy night in, this chili will surely impress your family and friends.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh jalapeño, chopped
- 1 ½ lb (750 g) lean ground beef
- 2 tablespoons chili seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- 1 can (15 oz / 400 g) pumpkin puree
- 2 cans (15 oz / 400 g) cannellini beans, drained and rinsed
- 2 cups (500 ml) chicken stock
- A handful fresh cilantro, roughly chopped
Preparation:
Step 1:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté the vegetables for about 5 minutes, or until they soften and the onion becomes translucent.
Step 2:
Add the finely chopped garlic and jalapeño to the pot. Cook for an additional 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
Step 3:
Introduce the lean ground beef to the pot. Use a wooden spoon to break it apart as it cooks. Stir frequently until the beef is browned and no longer pink, which should take about 5-7 minutes.
Step 4:
Once the beef is cooked, add the chili seasoning, dried oregano, ground cumin, and bay leaves. Stir well to combine all the spices with the meat and vegetables, allowing the flavors to meld for about 2 minutes.
Step 5:
Next, pour in the pumpkin puree, drained and rinsed cannellini beans, and chicken stock. Mix everything thoroughly, ensuring that the pumpkin is well incorporated. Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
After the cooking time, remove the bay leaves, taste the chili, and adjust seasoning if necessary. Stir in the chopped cilantro just before serving.
Serving Suggestions:
Serve this Pumpkin White Bean Chili hot, garnished with additional cilantro, a dollop of sour cream, or a sprinkle of shredded cheese. It pairs wonderfully with cornbread, tortilla chips, or a simple green salad on the side for a complete meal. For those who enjoy a bit of heat, consider topping with sliced jalapeños or a drizzle of hot sauce.
Tips:
- For a vegetarian version, substitute the ground beef with a mix of mushrooms and lentils or additional beans.
- If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes of cooking.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.
- Feel free to experiment with spices! Adding smoked paprika or a pinch of cinnamon can elevate the flavors even further.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Nutritional Information
- Calories: 320
- Protein: 20g
- Sodium: 500mg
Conclusion:
This Pumpkin White Bean Chili is a delightful addition to your fall recipe repertoire. With its comforting flavors and nutritious ingredients, it’s a dish that brings warmth to the table. Perfect for gatherings or cozy nights in, this chili is sure to become a family favorite. So, grab your ingredients, gather your loved ones, and enjoy a bowl of this delicious chili that celebrates the flavors of the season!
Questions and Answers:
Q1: Can I make this chili in a slow cooker?
A1: Absolutely! To make this chili in a slow cooker, sauté the vegetables and beef in a skillet first, then transfer everything to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q2: Is there a way to make this chili spicier?
A2: Yes! You can add more jalapeño, include diced serrano peppers, or even a splash of your favorite hot sauce to increase the heat level.
Q3: Can I use a different type of bean?
A3: Certainly! While cannellini beans work wonderfully, you can substitute them with black beans, kidney beans, or even pinto beans based on your preference.
Q4: How can I store leftovers?
A4: Store leftover chili in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing.
Q5: What are some good toppings for this chili?
A5: Some delicious toppings include shredded cheese, sour cream, avocado slices, fresh cilantro, diced green onions, or even crushed tortilla chips for added crunch.