35-Minute Pumpkin White Chicken Chili
This streamlined weeknight chili uses pureed pumpkin to create a thick, velvety base in a fraction of the usual simmer time. Finished with a bright squeeze of lime and crunchy toasted pepitas, it delivers deep, earthy fall flavor without tasting anything like a pie.
- Total Time35 minutes
- Yield6 servings 1x
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil (15ml)
- 1 medium yellow onion, diced (about 150g)
- 1 medium jalapeño, seeded and finely diced
- 3 large garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 (15-ounce / 425g) can 100% pure pumpkin puree
- 3 cups (710ml) low-sodium chicken broth
- 2 (15-ounce / 425g) cans Great Northern or cannellini beans, rinsed and drained, divided
- 4 cups (about 1 lb / 450g) shredded cooked rotisserie chicken
- 1 1/2 cups (200g) frozen sweet corn
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
To Finish & Serve
- 1 tablespoon fresh lime juice, plus extra wedges for serving
- Toasted pepitas (pumpkin seeds)
- Shredded sharp white cheddar cheese
- Sour cream
Instructions
- Sauté the aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and jalapeño and cook, stirring occasionally, until softened and turning translucent, about 5 minutes.
- Bloom the spices: Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook while stirring constantly until highly fragrant, about 1 minute.
- Toast the pumpkin: Add the pumpkin puree to the pot. Stir it into the spiced onions and let it cook undisturbed for 2 to 3 minutes, or until it darkens slightly in color. (This caramelizes the pumpkin and deepens the savory flavor).
- Thicken with beans: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Place half of the drained beans (about 1 can’s worth) onto a plate and lightly mash them with a fork. Stir the mashed beans into the pot along with the remaining whole beans, shredded chicken, frozen corn, kosher salt, and black pepper.
- Simmer: Bring the chili to a gentle boil, then immediately reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the flavors have melded and the chili is thick and piping hot, 15 to 20 minutes.
- Finish and garnish: Remove the pot from the heat and stir in the fresh lime juice. Ladle into warm bowls and top with toasted pepitas, shredded cheddar, and a dollop of sour cream.
Notes
- Why it works: Mashing half of the beans before adding them to the pot releases their natural starches, naturally thickening the broth to a rich chili consistency in just 15 to 20 minutes instead of the hour-plus required by traditional reduction methods.
- Ingredient check: Double-check your can to ensure you are using 100% pure pumpkin puree. Pumpkin pie filling comes in identical cans but is loaded with sugar, cinnamon, and nutmeg, which will completely alter the dish.
Nutrition (per serving — estimates)
Calories: 340 | Total Carbs: 35g (Fiber: 10g, Sugar: 6g) | Fat: 8g (Saturated: 2g) | Protein: 32g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central) and do not include optional garnishes. Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 340
- Sugar: 6g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 32g