Description
This Chicken Chili with Pumpkin is a comforting and flavorful twist on classic chili. The tender chicken, pumpkin, and a blend of spices create a rich and hearty dish that is perfect for chilly days.
Ingredients
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (such as great northern or cannellini), drained and rinsed
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional, for extra flavor)
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For Garnishing (optional):
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Fresh cilantro or parsley, chopped
- Crumbled tortilla chips or pumpkin seeds
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Pumpkin and Tomatoes: Stir in the pumpkin puree, diced tomatoes (with juices), and chicken broth. Mix well to combine, and bring the mixture to a simmer.
- Season the Chili: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and additional salt and pepper to taste. Stir to combine.
- Simmer the Chili: Return the cooked chicken to the pot along with the white beans. Stir everything together and let it simmer for 20-30 minutes, stirring occasionally. The flavors will meld, and the chili will thicken slightly.
- Taste and Adjust: Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or chili powder if you prefer more heat.
- Serve: Ladle the chili into bowls and garnish with your choice of toppings, such as sour cream, shredded cheese, cilantro, or crumbled tortilla chips.
Notes
- For a slightly thicker chili, you can puree part of the chili with an immersion blender or in a regular blender, leaving some of the beans and chicken whole.
- This chili can easily be made ahead of time and tastes even better the next day as the flavors continue to develop.
- For a vegetarian version, swap the chicken for additional beans or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
