Pumpkin chili is THE vibe of the cold season, because warmth; but seriously, for some people, winter cooking can feel bored, because of the looooong stretch that is the Canadian winter. It’s easy to understand because eating root vegetables and winter gourds can get boring- but only if you think inside the box.
One of my cooking tips for people who want to keep food interesting is to understand the versatility of the winter ingredients, like the great gourds, including pumpkin, which is featured in this Creamy White Bean and Pumpkin Chili.
Gourds are amazing because they are relatively neutral in flavour and there are varieties available for every season; meaning they can be flavoured in all kinds of ways, all year long, with much success. And the best part about the gourd family, is there are so many to choose from. Variety really is the spice of the gourd life!
Case in point, Pumpkin Chili with White Beans. Chili is a longtime winter favourite, because it’s hearty and comforting; but instead of just the traditional tomato and tomato paste, we substitute pureed pumpkin; which lends bulk and creaminess, and plays extremely well with the classic chili flavours of coriander, cumin and thyme. A simple ingredient swap with some pretty amazing results.
Instead of traditional kidney beans, we swap in white beans; and instead of ground beef, ground chicken. Because why not! When it comes to cooking, often substitutions can be done without disrupting the end result – unless otherwise indicated in the recipe.
THIS, my friends, is how we eat interesting food all winter long; we find recipes we like, and we shapeshift seasonal ingredients to make seasonal and interesting meals all winter long.
BUT before the recipe, watch me make this Pumpkin and White Bean Chili with Jerry O’Connell on the Marilyn Denis Show- yes, that Jerry O’Connell 😉
Creamy Pumpkin and White Bean Chili
- 3 tablespoons olive oil
- 1 onion, finely chopped (1 cup)
- 2 carrots, finely chopped (1- 1 1/2cups)
- 2 stalks celery, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red chili
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground chicken
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
- 1 large can unsweetened pumpkin purée
- 1 large can cannellini beans, drained
- 1 small can diced tomato, drained
- 2 cups chicken or vegetable broth
- Kosher salt
- 1/2 cup full fat coconut milk
Add oil into a large soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, about 4 minutes, stirring occasionally.
Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the ground meat and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
Add the herbs- reserving some for garnish-, pumpkin, beans, tomato, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook for 25 minutes, adjusting the heat so it doesn’t boil.
Remove from the heat and stir in the coconut milk. Taste and adjust the seasoning, if needed. Serve in bowls garnished with remaining herbs.
