Description
A warm, cozy chicken chili made with pumpkin, perfect for cool nights. Simple to customize and full of smoky, hearty flavors.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
½ small pumpkin, cubed (skin on)
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp salt
Black pepper, to taste
Chipotle flakes, to taste
1.5 pounds ground chicken
2 cups chicken broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) white beans, drained
½ cup cream (or half-and-half)
Optional toppings: Greek yogurt, cheddar, avocado, cilantro, scallions
Instructions
1. Chop vegetables and pumpkin into bite-sized pieces.
2. Heat olive oil and butter in a large pot over medium heat.
3. Add pumpkin; cook about 5 minutes until browned.
4. Add onion, garlic, carrots, celery; cook 3 minutes until fragrant.
5. Stir in thyme, oregano, paprika, cumin, salt, pepper, chipotle flakes.
6. Add ground chicken; cook until browned, breaking up with a spoon.
7. Pour in chicken broth, crushed tomatoes, drained beans.
8. Stir well, bring to a boil, then reduce heat and cover.
9. Simmer 20–30 minutes until slightly thickened.
10. Stir in cream and adjust seasoning to taste.
11. Serve hot with your favorite toppings.
Notes
Make it vegetarian by skipping chicken and doubling beans or lentils.
Adjust spice level to taste with chipotle or jalapeño.
Refrigerate leftovers up to 3 days; freezes well up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 3g
- Sodium: 1148mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 156mg