Description
A hearty, flavorful chili made with tender chicken, creamy pumpkin purée, beans, and warm spices. Cozy, nutritious, and perfect for fall and winter nights, this Pumpkin Chicken Chili combines the comfort of classic chili with the subtle sweetness and richness of pumpkin, creating a unique and satisfying meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 lb ground chicken (or shredded cooked chicken)
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cinnamon (optional, for warmth)
- Salt and pepper, to taste
- ½ cup frozen or canned corn (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro
- Sliced jalapeños
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Sauté the diced onion, red bell pepper, and minced garlic until soft and fragrant, about 4 minutes, to build the flavor base of the chili.
- Cook the chicken: Add the ground chicken to the pot and cook until browned, breaking it up with a spoon for an even texture. If using pre-cooked shredded chicken, skip this step as the chicken is already cooked.
- Add the main ingredients and spices: Stir in the pumpkin purée, diced tomatoes, both types of beans, chicken broth, chili powder, ground cumin, smoked paprika, cinnamon if using, and season with salt and pepper. Mix well to combine all flavors evenly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the chili to thicken and develop deep flavors.
- Finish with corn and seasoning: Stir in the frozen or canned corn if desired. Taste and adjust the seasoning by adding more salt, pepper, or spices if necessary.
- Serve and garnish: Ladle the hot chili into bowls and add your choice of toppings such as sour cream or Greek yogurt, shredded cheese, fresh cilantro, and sliced jalapeños for added flavor and texture.
Notes
- For extra richness, add ½ cup heavy cream or coconut milk at the end of cooking.
- Ground chicken can be swapped with ground turkey for a leaner version that still maintains great taste.
- Leftovers taste even better the next day as the flavors meld; store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Soup & Stew
- Method: Stovetop
- Cuisine: American
