Description
Hearty and flavorful Chicken Chili with Pumpkin combines ground chicken, tender pumpkin pieces, aromatic spices, and creamy white beans into a comforting one-pot meal perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (with skin, seeded, like hokkaido pumpkin/red kuri squash)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1.5 pounds ground chicken
- 2 cups chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
- 1 can (14 oz/390 g) white beans (drained)
- ½ cup cream 20% fat
Spices & Seasonings
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp salt
- Black pepper (to taste)
- Chipotle pepper flakes (to taste)
Instructions
- Preparation: Cut the pumpkin into bite-sized pieces, finely chop the onion, celery stalks, and carrots, and mince the garlic cloves to prepare for cooking.
- Sauté Pumpkin and Vegetables: Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter, then add the pumpkin cubes. Cook for about 5 minutes until the pumpkin starts to brown and soften. Add the garlic, onion, celery, and carrots, and cook for another 3 minutes until fragrant.
- Add Spices: Stir in salt, black pepper, dried thyme, dried oregano, smoked paprika, chipotle pepper flakes, and ground cumin to evenly coat the vegetables and pumpkin with flavor.
- Brown the Chicken: Add the ground chicken to the pot, breaking it up with a spoon. Cook until the chicken is nicely browned and cooked through.
- Simmer the Chili: Pour in the chicken broth, then add the crushed tomatoes and drained white beans. Stir everything together well and bring the mixture to a boil. Cover the pot, reduce the heat, and let it simmer for 20 to 30 minutes until the chili thickens slightly and flavors meld.
- Finishing Touches: Before serving, stir in the cream to add richness. Adjust the salt to taste and serve the chili hot with your favorite toppings. Enjoy your comforting chicken chili with pumpkin!
Notes
- Using a pumpkin variety like hokkaido or red kuri means you can cook it with the skin on, which adds texture and nutrients.
- Adjust the amount of chipotle pepper flakes depending on your preferred spice level.
- For a thicker chili, simmer uncovered for a few additional minutes to reduce more liquid.
- Serve with toppings such as chopped cilantro, sour cream, shredded cheese, or avocado slices for extra flavor.
- This chili keeps well in the refrigerator for up to 3 days and also freezes beautifully for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
