Pumpkin Chicken Chili
There's nothing quite like a warm and hearty bowl of Pumpkin Chicken Chili to capture the essence of the season. This unique twist on a classic favorite combines tender chunks of chicken, the subtle sweetness of pumpkin, and a blend of spices that create a symphony of flavors in every bite. Perfect for family dinners or game-day gatherings, this chili is a delicious way to celebrate the flavors of fall.
Servings 5 servings
Calories 444kcal
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts Cut into cubes about ½ - 1 inch thick.
- ½ cup chopped onions
- 2-3 garlic cloves, minced
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chicken broth
- 15 oz 100% pureed pumpkin Canned
- 1 15oz can of diced tomatoes and chilis Do not drain.
- 1 15oz can chili beans I like a spicy kick, so I choose medium spiced beans. Do not drain.
- 1 15oz can black beans Drained.
- 6 oz can tomato paste (Optional) Omit if you want strong, pumpkin flavor.
- 4 oz cream cheese Can also substitute 1 cup of coconut milk.
Homemade Chili Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon red cayenne pepper optional for spicy
Instructions
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
- Cook for 3-4 minutes until no longer pink. Remove and set aside.
- If needed, add additional olive oil, onions, and peppers to the pot. Saute for a few minutes until the veggies are soft.
- Add in the minced garlic and stir.
- Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (remember this optional), the remaining chili seasoning, and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
- Open the pot and add the cream cheese. Stir continuously until melted.
- Cool before serving.
Video
Notes
- If you are looking for full pumpkin flavor, do not use the tomato paste. I like to add it from time to time to get the standard taste of chili in addition to pumpkin, but it does drown out the pumpkin flavor, some.
- To make the dish keto-friendly, omit the beans and tomato paste.
- You can use a cut up rotisserie chicken in the recipe if you wish.
- You can use a chili packet if you don't wish to make your own seasoning.
- You can use any beans you like, you can substitute black beans.
- You can use any cut of chicken you like, such as thighs. Cook time will remain the same.
- To make this using shredded chicken, add your ingredients to a slow-cooker or Instant Pot along with 1 cup of chicken broth (omit the ½ cup of broth noted in the recipe). To slow cook, cook for 4 hours on High or 8 hours on Low. To pressure cook, cook for 10 minutes on Manual > High-Pressure Cooking. Allow steam to release naturally for 10 minutes. Open and remove the chicken and shred. The cook time in the recipe will remain the same. Add the cream cheese to the recipe last after the chicken has cooked.
Nutrition
Serving: 1serving | Calories: 444kcal | Carbohydrates: 32g | Protein: 34g | Fat: 15g