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White Bean, Pumpkin, and Pork Chili

This hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.



For 8 Serving(s)


  • 1 T vegetable oil
  • 2 clv garlic
  • 1/2 white onion
  • 2 c peeled, seeded, and diced pie pumpkin
  • 1/2 c roasted chiles
  • 2 t ground cumin
  • 1 t kosher salt
  • 3 c chicken stock
  • 4 cn great northern beans
  • 3 c shredded pork
  • 2 c shredded kale leaves

White Bean, Pumpkin, and Pork Chili Directions

  1. In a large stock pot over medium heat, heat the vegetable oil. Saute the garlic until fragrant, about 1 minute. Add the onion and saute until translucent, 4-5 minutes. Stir in the pumpkin, chiles, cumin, salt, and chicken stock and bring to a simmer. Reduce heat to medium-low, and cook until the pumpkin is almost tender and the liquid has reduced. Fold in the beans and shredded pork, and cook for another 10 minutes, until pumpkin is easily pierced with a fork, and the beans and shredded pork are both warmed through. Stir in the kale and cook 4-5 additional minutes, until completely wilted.
  2. Enjoy.

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