Description
This Chicken Chili with Pumpkin is a hearty, comforting dish perfect for chilly days. The tender chicken, pumpkin, and a mix of spices create a rich and flavorful chili. It’s a great twist on classic chili, with a touch of sweetness from the pumpkin and the right amount of spice to warm you up!
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: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
