Description
Discover a hearty and flavorful recipe for White Bean Pumpkin Chili that will satisfy your cravings for a comforting meal. Perfect for cozy nights in!
Ingredients
- – 2 tablespoons (30 ml) Avocado oil
- – 1 onion, finely chopped
- – 2 stalks celery, finely chopped
- – 3 garlic cloves, finely chopped
- – 3 small carrots, finely chopped
- – 1 1/2 tablespoons (22.5 ml) smoked paprika
- – 1/2 tablespoon (7.5 ml) red chili paste, or 1 tablespoon (15 ml) of chili powder
- – 1 1/2 pounds (680 g) ground beef, (We like to use lean ground beef)
- – 2 tablespoons (30 ml) fresh thyme, or 1 tablespoon (15 ml) dried
- – 15 oz (425 g) unsweetened pumpkin purée, one can
- – 1/4 cup (60 ml) peanut butter
- – 30 oz (850 g) cannellini beans, two cans, drained
- – 2 1/2 cups (600 ml) low-sodium vegetable broth
- – salt and pepper, to taste
- – Optional toppings: fresh thyme, chopped avocado, green onions, shredded cheese
- – optional seasoning: 1 tablespoon (15 ml) of (cumin powder, onion powder, and garlic powder)
Instructions
- Finely mince the onion, carrots, celery, and garlic cloves.
- Warm oil in a Dutch oven on medium-high. Add onion and cook until it becomes clear. Mix in the garlic and continue cooking for 2 more minutes until aromatic.
- Then, incorporate the carrots and celery, stirring intermittently until they begin to soften.
- Introduce the minced meat, smoked paprika, red chili paste, black pepper, and salt. Cook until the meat loses its pink color, about 6-8 minutes.
- Blend in the fresh thyme, pumpkin purée, peanut butter, beans, and vegetable broth. Stir thoroughly.
- Cover and lower the heat. Let it simmer for around 30 minutes. Adjust the seasoning with salt and pepper according to preference.
- Move the chili to a serving dish. Add your favorite toppings before serving immediately.
- Heat oil in a large pan over medium-high heat. Toss in onion and garlic and cook until the garlic is aromatic.
- Add the chopped vegetables, meat, and seasonings, cooking until the vegetables are tender and the meat is browned.
- Shift the browned meat mixture into the slow cooker. Mix in the beans and fresh thyme. Pour in the pumpkin purée, peanut butter, and broth. Stir to combine.
- Secure the lid and cook on LOW for 8 hours or on HIGH for 4 hours.
- Garnish with preferred toppings and serve without delay.
- Set the pressure cooker to sauté mode. Warm oil and cook onion and garlic until they turn lightly golden.
- Add in the chopped vegetables, meat, and seasonings, mixing well and breaking the meat into small bits with a wooden spoon until browned, around 7-8 minutes.
- Introduce the rest of the ingredients. Secure the lid and pressure cook for 10 minutes.
- Once cooking is complete, let the pressure release naturally, approximately 15 minutes.
- Unlock the lid and transfer the chili to a large serving dish. Garnish with desired toppings and serve hot.
Notes
- Consider combining fresh thyme and dried thyme for a more robust flavor profile in the chili.
- Enhance the depth of the dish by adding a seasoning mix of cumin powder, onion powder, and garlic powder.
- Adjust salt and pepper to taste at the end of cooking to fully bring out the flavors in the chili.
