top of page
  • Writer's pictureAmber

Pumpkin White Bean Chili

2-3 tbsp oil

1 onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

1 tbsp garlic paste or minced garlic

1 tbsp coriander

1 tbsp cumin

1 tbsp paprika

1 tsp red chili flake

1/2 tsp black pepper

1 - 1.5 lbs ground turkey or chicken

1 tbsp thyme

1 tbsp rosemary

1 15-oz can pumpkin puree

2 15-oz cans white beans, any kind will do

2 c broth, any

1/2 c heavy cream, if desired

Salt to taste

Heat the oil in your soup pot, Dutch oven, or Instant Pot. Saute the onion, carrots, and celery until soft.

Add garlic and spices (not the herbs!) and stir until aromatic.

Add the ground meat, breaking it up to cook it through.

Add the pumpkin, herbs, beans, broth, and 2 tsp salt. Either let it simmer for 20 minutes or, if you're using an Instant Pot, pressure cook on high for 5 minutes. Let the pressure release naturally for 5-10 minutes.

Turn off the heat and stir in the cream.

Serve with garlic bread, with crackers, over ice, or however you eat chili!

3 views0 comments

Recent Posts

See All

Instant Pot Butter Chicken

This is the only recipe for butter chicken I've ever really enjoyed. This is a super popular dish that usually wins with just about anyone. The fenugreek is really not optional- it makes a huge diff

Instant Pot Brazilian Pork Roast

This I make when I'm having a party or something- it's a high yield recipe that's super easy to double for guests. It also freezes really well and is very versatile. It makes good burrito bowls, tac

Instant Pot Vietnamese Pork Roast

I make this pork like once a month- it's cheap and super flavorful. It's yum on a salad, with rice noodles, or on rice! I'll top it with some bean sprouts (when I can find them), homemade pickled ca


bottom of page