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Pumpkin Chile with White Beans

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Its a beautiful fall day, the pine needles and fallen leaves smell spicy from the recent rain, and the Giants are playing in the NLCS!  I’m having friends over for the game, and craving something warm, comforting, easy and orange for dinner.  It’s mid-October, so of course pumpkins are my mind!

Pumpkin Chile with White Beans (and Turkey)

This is a one-pot dinner that comes together quickly and will simmer away through the first few innings of the baseball game.  It can easily be made vegan without the turkey, because the white beans are the main ingredient, just switch the stock to veggie and you will still have a wonderful, warm-belly meal.

Chile is “chile” because it has fresh, dried or ground chile peppers in it.  Taking into consideration who you are serving this meal to, select your chile peppers accordingly.  My kids are pretty heat sensitive, so I opted for some completely mild “gypsy” peppers that I grew in the garden (the light green peppers below).  My husband and I topped our bowls with fresh, sliced Anaheims (the long and skinny peppers) and jalapeños for extra heat.

chile peppers

If you aren’t sure, ask the produce person at your grocery store for a little help.  Remember to taste your peppers for a heat-test, before you add a bunch to your soup.  Also, chilies sometimes loose a little of their heat as they cook down.

Simmer the soup for at least 30 minutes, but it can go for well over an hour.  The chile will get creamy as the white beans break down.  Garnish with your choice of scallions, cilantro, red onion, sliced chile peppers, avocado and sour cream.  Serve with corn bread or chips.

Enjoy your lovely orange, fall dinner, and Go Giants!

Pumpkin Chile with Turkey and White Beans
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Use as many fresh ingredients as possible, though canned essentials are just fine, too.
  • 1 lb ground turkey
  • 2 Tbs oil
  • 1 tsp cumin, chile powder, garlic powder, smoked paprika, salt and pepper.
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 lb of cooked white beans (4 cans, drained).
  • 1 Tbs fresh oregano (1 tsp if dried)
  • 1 tsp fresh thyme (1/2 tsp if dried)
  • 1 qrt of broth, chicken or vegetable
  • 1 cup of fresh mild to medium heat chillies (chopped or 1 can).
  • 2 cups of pumpkin puree (or 15 oz can, not pumpkin pie puree)
  • Garnishes- scallions, cilantro, red onion, sliced chile peppers, avocado, sour cream
  1. In a large stock pot, brown ground turkey in a little oil and sprinkle in dried spices.
  2. Add onion and garlic, and sauté until translucent, 3-5 minutes.
  3. Add oregano, thyme and beans, stir until well combined.
  4. Pour in broth, scrape bottom of pot to remove brown bits.
  5. Add the chiles and pumpkin and stir until well combined.
  6. Simmer for 30 minutes.
  7. Garnish with scallions, cilantro, red onion, sliced chile peppers, avocado, and sour cream.
  8. Serve with corn bread or chips.


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