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Pumpkin White Bean Chili Slow Cooker Delight

by on September 18, 2025

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Want a cozy meal that warms your soul? Try my Pumpkin White Bean Chili made in a slow cooker! This easy recipe combines sweet pumpkin with hearty white beans and flavorful spices. Perfect for busy days, you set it and forget it. In just hours, you’ll have a delicious bowl ready to enjoy. Stick around to learn how to make this comforting dish step by step!

- 2 cups pumpkin puree - 1 can (15 oz) white beans - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and black pepper Pumpkin white bean chili is a warm, hearty dish. It’s easy to prepare and packed with flavor. The pumpkin puree gives it a smooth texture. White beans add creaminess and protein, making it filling. Diced tomatoes with green chilies offer a touch of heat and tang. I often use fresh ingredients. A finely chopped onion adds sweetness. Minced garlic gives depth. You can choose any bell pepper you like. Red adds sweetness, while green is more savory. For the broth, vegetable broth works best. It adds richness without overpowering the other flavors. Chili powder brings warmth, while cumin adds an earthy note. Smoked paprika gives a subtle smokiness, making the chili more complex. Finally, salt and black pepper enhance all the flavors. This ingredient mix makes a delightful chili. It's great for family dinners or cozy nights in. Plus, you can easily adjust the spices to suit your taste. Start by gathering your ingredients. In the slow cooker, combine: - 2 cups pumpkin puree - 1 can (15 oz) white beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies, including the juices - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced Stir these together well. The pumpkin adds a creamy texture. The beans give protein and fiber. The tomatoes and peppers add flavor and color. Now, mix in these ingredients to boost flavor: - 1 cup corn (fresh, frozen, or canned) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and black pepper to taste Stir everything until well mixed. The broth will help cook the chili evenly. The spices will create a warm, tasty aroma as it cooks. Cover the slow cooker and set the heat. You can choose to cook on low for 6-8 hours or high for 3-4 hours. During cooking, the flavors blend and deepen. After the time is up, taste your chili. Adjust the seasoning if needed. Add more spices or salt if you want. Once satisfied, serve it hot. Enjoy the rich flavors and hearty texture. To make your pumpkin white bean chili even better, add more spices. You can try extra chili powder or cumin. I love to taste it while it cooks. This lets me find the perfect balance. Each time you taste, you can adjust the spices. The flavors will grow rich and deep. If your chili is too thick, add more vegetable broth. Use a little at a time. Stir well after each addition. If it's too thin, let it cook longer with the lid off. This helps it reduce and thicken. You can also mash some beans to help with thickness. This chili pairs well with warm crusty bread. Tortilla chips are also a great choice. For toppings, consider shredded cheese or diced avocado. Fresh cilantro adds a bright touch. A dollop of sour cream makes it creamy and rich. Enjoy experimenting with your favorites! {{image_4}} To keep this chili plant-based, focus on using fresh veggies and beans. Use vegetable broth instead of chicken broth. You can add more beans for protein, like kidney or black beans. Fresh herbs like cilantro can brighten the dish. If you want added creaminess, use coconut milk instead of sour cream. This keeps it vegan while adding a nice flavor twist. If you want to add meat, chicken or turkey works well. Use shredded rotisserie chicken for a quick option. Brown ground turkey in a pan before adding it to the slow cooker. This adds depth to the chili. For a heartier meal, try adding diced beef or sausage. Just make sure to cook it first, then mix it in. The meat adds a nice texture and flavor. To adjust the spice level, start with the basic spices first. If you like it hot, add more chili powder or a pinch of cayenne pepper. You can also add diced jalapeños for extra heat. If it’s too spicy, add a bit of sugar or more pumpkin to balance it out. Taste as you go, and make it just right for you! To store your pumpkin white bean chili, allow it to cool first. Place it in an airtight container. You can refrigerate it for up to five days. For longer storage, freeze the chili. Use freezer-safe bags or containers. Make sure to leave some space for expansion. It can last up to three months in the freezer. When reheating, I suggest using the stove for the best results. Pour the chili into a saucepan. Heat it over medium heat, stirring often. This helps keep the texture smooth. You can also use a microwave. Place it in a microwave-safe bowl. Cover it loosely, then heat in short bursts. Stir between intervals to ensure even heating. In the fridge, your pumpkin white bean chili stays good for about five days. If you freeze it, it will remain safe for three months. However, for the best taste, try to eat it within one month. Always check for any off smells or changes in texture before eating. Enjoy your leftovers while they are still fresh! Yes, you can use fresh pumpkin. Start by choosing a sugar pumpkin. Cut it in half, remove the seeds, and roast it until soft. This usually takes about 45 minutes at 400°F. After roasting, scoop out the flesh and blend it until smooth. You can use this fresh pumpkin in your chili just like the canned puree. It adds a lovely texture and flavor! You have many options for beans! Besides white beans, you can use pinto beans, kidney beans, or black beans. Each type will give a different taste and texture. Feel free to mix and match to find your favorite combo. Just remember to drain and rinse canned beans for the best result. Yes, this recipe is gluten-free. All the ingredients used, like pumpkin, beans, and spices, contain no gluten. Always check labels on canned goods to be safe. If you use any toppings like cheese or sour cream, ensure they are also gluten-free if needed. Enjoy this hearty chili without worry! This blog post guides you in making a tasty pumpkin white bean chili. You start with key ingredients like pumpkin puree and white beans, then add spices for zest. I shared tips to enhance flavor, adjust consistency, and suggested great pairings. You can also explore meat options and how to store leftovers. Now, you have everything you need to enjoy this comforting dish. Try it out, and don’t be afraid to customize it to your taste!

Ingredients

Main Ingredients

– 2 cups pumpkin puree

– 1 can (15 oz) white beans

– 1 can (14 oz) diced tomatoes with green chilies

Aromatics and Vegetables

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 bell pepper, diced

Broth and Seasonings

– 2 cups vegetable broth

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– ½ teaspoon smoked paprika

– Salt and black pepper

Pumpkin white bean chili is a warm, hearty dish. It’s easy to prepare and packed with flavor. The pumpkin puree gives it a smooth texture. White beans add creaminess and protein, making it filling. Diced tomatoes with green chilies offer a touch of heat and tang.

I often use fresh ingredients. A finely chopped onion adds sweetness. Minced garlic gives depth. You can choose any bell pepper you like. Red adds sweetness, while green is more savory.

For the broth, vegetable broth works best. It adds richness without overpowering the other flavors. Chili powder brings warmth, while cumin adds an earthy note. Smoked paprika gives a subtle smokiness, making the chili more complex. Finally, salt and black pepper enhance all the flavors.

This ingredient mix makes a delightful chili. It’s great for family dinners or cozy nights in. Plus, you can easily adjust the spices to suit your taste.

Step-by-Step Instructions

Preparing the Chili Base

Start by gathering your ingredients. In the slow cooker, combine:

– 2 cups pumpkin puree

– 1 can (15 oz) white beans, drained and rinsed

– 1 can (14 oz) diced tomatoes with green chilies, including the juices

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 bell pepper, diced

Stir these together well. The pumpkin adds a creamy texture. The beans give protein and fiber. The tomatoes and peppers add flavor and color.

Adding Broth and Spices

Now, mix in these ingredients to boost flavor:

– 1 cup corn (fresh, frozen, or canned)

– 2 cups vegetable broth

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– ½ teaspoon smoked paprika

– Salt and black pepper to taste

Stir everything until well mixed. The broth will help cook the chili evenly. The spices will create a warm, tasty aroma as it cooks.

Cooking Instructions

Cover the slow cooker and set the heat. You can choose to cook on low for 6-8 hours or high for 3-4 hours. During cooking, the flavors blend and deepen.

After the time is up, taste your chili. Adjust the seasoning if needed. Add more spices or salt if you want. Once satisfied, serve it hot. Enjoy the rich flavors and hearty texture.

Tips & Tricks

How to Enhance Flavor

To make your pumpkin white bean chili even better, add more spices. You can try extra chili powder or cumin. I love to taste it while it cooks. This lets me find the perfect balance. Each time you taste, you can adjust the spices. The flavors will grow rich and deep.

Adjusting Consistency

If your chili is too thick, add more vegetable broth. Use a little at a time. Stir well after each addition. If it’s too thin, let it cook longer with the lid off. This helps it reduce and thicken. You can also mash some beans to help with thickness.

Perfect Pairings

This chili pairs well with warm crusty bread. Tortilla chips are also a great choice. For toppings, consider shredded cheese or diced avocado. Fresh cilantro adds a bright touch. A dollop of sour cream makes it creamy and rich. Enjoy experimenting with your favorites!

Variations

Vegetarian and Vegan Options

To keep this chili plant-based, focus on using fresh veggies and beans. Use vegetable broth instead of chicken broth. You can add more beans for protein, like kidney or black beans. Fresh herbs like cilantro can brighten the dish. If you want added creaminess, use coconut milk instead of sour cream. This keeps it vegan while adding a nice flavor twist.

Meat Additions

If you want to add meat, chicken or turkey works well. Use shredded rotisserie chicken for a quick option. Brown ground turkey in a pan before adding it to the slow cooker. This adds depth to the chili. For a heartier meal, try adding diced beef or sausage. Just make sure to cook it first, then mix it in. The meat adds a nice texture and flavor.

Spice Level Adjustments

To adjust the spice level, start with the basic spices first. If you like it hot, add more chili powder or a pinch of cayenne pepper. You can also add diced jalapeños for extra heat. If it’s too spicy, add a bit of sugar or more pumpkin to balance it out. Taste as you go, and make it just right for you!

Storage Info

How to Store Leftovers

To store your pumpkin white bean chili, allow it to cool first. Place it in an airtight container. You can refrigerate it for up to five days. For longer storage, freeze the chili. Use freezer-safe bags or containers. Make sure to leave some space for expansion. It can last up to three months in the freezer.

Reheating Instructions

When reheating, I suggest using the stove for the best results. Pour the chili into a saucepan. Heat it over medium heat, stirring often. This helps keep the texture smooth. You can also use a microwave. Place it in a microwave-safe bowl. Cover it loosely, then heat in short bursts. Stir between intervals to ensure even heating.

Shelf Life

In the fridge, your pumpkin white bean chili stays good for about five days. If you freeze it, it will remain safe for three months. However, for the best taste, try to eat it within one month. Always check for any off smells or changes in texture before eating. Enjoy your leftovers while they are still fresh!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Start by choosing a sugar pumpkin. Cut it in half, remove the seeds, and roast it until soft. This usually takes about 45 minutes at 400°F. After roasting, scoop out the flesh and blend it until smooth. You can use this fresh pumpkin in your chili just like the canned puree. It adds a lovely texture and flavor!

What other beans can I use in pumpkin white bean chili?

You have many options for beans! Besides white beans, you can use pinto beans, kidney beans, or black beans. Each type will give a different taste and texture. Feel free to mix and match to find your favorite combo. Just remember to drain and rinse canned beans for the best result.

Is this recipe gluten-free?

Yes, this recipe is gluten-free. All the ingredients used, like pumpkin, beans, and spices, contain no gluten. Always check labels on canned goods to be safe. If you use any toppings like cheese or sour cream, ensure they are also gluten-free if needed. Enjoy this hearty chili without worry!

This blog post guides you in making a tasty pumpkin white bean chili. You start with key ingredients like pumpkin puree and white beans, then add spices for zest. I shared tips to enhance flavor, adjust consistency, and suggested great pairings. You can also explore meat options and how to store leftovers.

Now, you have everything you need to enjoy this comforting dish. Try it out, and don’t be afraid to customize it to your taste!

- 2 cups pumpkin puree - 1 can (15 oz) white beans - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and black pepper Pumpkin white bean chili is a warm, hearty dish. It’s easy to prepare and packed with flavor. The pumpkin puree gives it a smooth texture. White beans add creaminess and protein, making it filling. Diced tomatoes with green chilies offer a touch of heat and tang. I often use fresh ingredients. A finely chopped onion adds sweetness. Minced garlic gives depth. You can choose any bell pepper you like. Red adds sweetness, while green is more savory. For the broth, vegetable broth works best. It adds richness without overpowering the other flavors. Chili powder brings warmth, while cumin adds an earthy note. Smoked paprika gives a subtle smokiness, making the chili more complex. Finally, salt and black pepper enhance all the flavors. This ingredient mix makes a delightful chili. It's great for family dinners or cozy nights in. Plus, you can easily adjust the spices to suit your taste. Start by gathering your ingredients. In the slow cooker, combine: - 2 cups pumpkin puree - 1 can (15 oz) white beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies, including the juices - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced Stir these together well. The pumpkin adds a creamy texture. The beans give protein and fiber. The tomatoes and peppers add flavor and color. Now, mix in these ingredients to boost flavor: - 1 cup corn (fresh, frozen, or canned) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and black pepper to taste Stir everything until well mixed. The broth will help cook the chili evenly. The spices will create a warm, tasty aroma as it cooks. Cover the slow cooker and set the heat. You can choose to cook on low for 6-8 hours or high for 3-4 hours. During cooking, the flavors blend and deepen. After the time is up, taste your chili. Adjust the seasoning if needed. Add more spices or salt if you want. Once satisfied, serve it hot. Enjoy the rich flavors and hearty texture. To make your pumpkin white bean chili even better, add more spices. You can try extra chili powder or cumin. I love to taste it while it cooks. This lets me find the perfect balance. Each time you taste, you can adjust the spices. The flavors will grow rich and deep. If your chili is too thick, add more vegetable broth. Use a little at a time. Stir well after each addition. If it's too thin, let it cook longer with the lid off. This helps it reduce and thicken. You can also mash some beans to help with thickness. This chili pairs well with warm crusty bread. Tortilla chips are also a great choice. For toppings, consider shredded cheese or diced avocado. Fresh cilantro adds a bright touch. A dollop of sour cream makes it creamy and rich. Enjoy experimenting with your favorites! {{image_4}} To keep this chili plant-based, focus on using fresh veggies and beans. Use vegetable broth instead of chicken broth. You can add more beans for protein, like kidney or black beans. Fresh herbs like cilantro can brighten the dish. If you want added creaminess, use coconut milk instead of sour cream. This keeps it vegan while adding a nice flavor twist. If you want to add meat, chicken or turkey works well. Use shredded rotisserie chicken for a quick option. Brown ground turkey in a pan before adding it to the slow cooker. This adds depth to the chili. For a heartier meal, try adding diced beef or sausage. Just make sure to cook it first, then mix it in. The meat adds a nice texture and flavor. To adjust the spice level, start with the basic spices first. If you like it hot, add more chili powder or a pinch of cayenne pepper. You can also add diced jalapeños for extra heat. If it’s too spicy, add a bit of sugar or more pumpkin to balance it out. Taste as you go, and make it just right for you! To store your pumpkin white bean chili, allow it to cool first. Place it in an airtight container. You can refrigerate it for up to five days. For longer storage, freeze the chili. Use freezer-safe bags or containers. Make sure to leave some space for expansion. It can last up to three months in the freezer. When reheating, I suggest using the stove for the best results. Pour the chili into a saucepan. Heat it over medium heat, stirring often. This helps keep the texture smooth. You can also use a microwave. Place it in a microwave-safe bowl. Cover it loosely, then heat in short bursts. Stir between intervals to ensure even heating. In the fridge, your pumpkin white bean chili stays good for about five days. If you freeze it, it will remain safe for three months. However, for the best taste, try to eat it within one month. Always check for any off smells or changes in texture before eating. Enjoy your leftovers while they are still fresh! Yes, you can use fresh pumpkin. Start by choosing a sugar pumpkin. Cut it in half, remove the seeds, and roast it until soft. This usually takes about 45 minutes at 400°F. After roasting, scoop out the flesh and blend it until smooth. You can use this fresh pumpkin in your chili just like the canned puree. It adds a lovely texture and flavor! You have many options for beans! Besides white beans, you can use pinto beans, kidney beans, or black beans. Each type will give a different taste and texture. Feel free to mix and match to find your favorite combo. Just remember to drain and rinse canned beans for the best result. Yes, this recipe is gluten-free. All the ingredients used, like pumpkin, beans, and spices, contain no gluten. Always check labels on canned goods to be safe. If you use any toppings like cheese or sour cream, ensure they are also gluten-free if needed. Enjoy this hearty chili without worry! This blog post guides you in making a tasty pumpkin white bean chili. You start with key ingredients like pumpkin puree and white beans, then add spices for zest. I shared tips to enhance flavor, adjust consistency, and suggested great pairings. You can also explore meat options and how to store leftovers. Now, you have everything you need to enjoy this comforting dish. Try it out, and don’t be afraid to customize it to your taste!

Pumpkin White Bean Chili Slow Cooker

Warm up with this delicious Pumpkin White Bean Chili that's perfect for any season! Using simple ingredients like pumpkin puree, white beans, and spices, this cozy meal is easy to make in your slow cooker. You only need to combine everything and let it cook while you relax. Ready in just a few hours, it's hearty, flavorful, and can be topped with cheese or avocado. Click through for the full recipe and bring comfort to your table!
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Ingredients
  

2 cups pumpkin puree (can be canned or homemade)

1 can (15 oz) white beans, drained and rinsed (choose either cannellini or great northern)

1 can (14 oz) diced tomatoes with green chilies, including the juices

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (choose red or green), diced

1 cup corn (can be fresh, frozen, or canned)

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and black pepper to taste

Optional toppings: shredded cheese, diced avocado, chopped fresh cilantro, sour cream

Instructions
 

In the bowl of a slow cooker, combine the pumpkin puree, rinsed white beans, diced tomatoes (along with their juices), chopped onion, minced garlic, and diced bell pepper.

    Next, fold in the corn, vegetable broth, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Stir everything together until well mixed.

      Securely cover the slow cooker lid and set the temperature to low for 6-8 hours, or high for 3-4 hours. Cook until all ingredients are heated thoroughly and the flavors have had a chance to blend beautifully.

        After the cooking time, carefully taste the chili and adjust the seasoning if needed. Feel free to add more of the spices or salt based on your preference.

          Once ready, ladle the chili into bowls and garnish with your choice of toppings such as shredded cheese, creamy avocado, fresh cilantro, or a generous dollop of sour cream for added richness.

            Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8

              - Serving Suggestion: Pair with warm crusty bread or tortilla chips for a delightful meal experience!

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