If you’re looking for a comforting and nutritious twist on classic chili, this Chicken Pumpkin Chili Recipe is an absolute must-try. It combines the hearty flavors of ground chicken and black beans with the subtle sweetness and creamy texture of pumpkin puree, creating a dish that’s both vibrant and soul-warming. Whether you’re cooking for a cozy weeknight dinner or impressing guests with a hearty bowl of chili, this recipe will quickly become one of your favorites. Its perfect balance of spices and wholesome ingredients makes it satisfying and uniquely delicious.
Ingredients You’ll Need
The ingredients for this Chicken Pumpkin Chili Recipe are simple, easy to find, and play vital roles in crafting the perfect balance of flavor, color, and texture. Each element contributes something special, from the warm spices that bring depth to the dish to the black beans that provide a satisfying bite.
- 1 tablespoon olive oil: For a flavorful base and to sauté your veggies nicely.
- 1 onion, chopped: Adds subtle sweetness and a tender bite.
- 2 cloves garlic, minced: Brings aromatic warmth and a punch of flavor.
- 1 pound ground chicken: A lean protein that absorbs spices beautifully.
- 1 can (15 ounces) pumpkin puree: Adds creaminess and a hint of natural sweetness.
- 1 can (15.5 ounces) black beans, drained and rinsed: Provides fiber and a satisfying texture contrast.
- 1 can (14.5 ounces) diced tomatoes: Introduces a bright acidity that balances the creaminess.
- 1 cup chicken broth: Keeps the chili moist and full-bodied.
- 1 tablespoon chili powder: The key spice for that signature chili warmth.
- 1/2 teaspoon cumin: Adds a smoky, earthy undertone.
- 1/2 teaspoon smoked paprika: Enhances the smokiness and deepens the flavor profile.
- 1/4 teaspoon cayenne pepper (optional): For a gentle kick of heat if you like it spicy.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- 1/4 cup chopped fresh cilantro (optional for garnish): Adds a fresh, bright finish on top.
- Sour cream or Greek yogurt (optional for serving): Provides a cooling, creamy counterpoint to the spices.
How to Make Chicken Pumpkin Chili Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and cook it gently until it’s soft and translucent, about five minutes. This step builds a flavorful foundation for your chili by releasing the onion’s natural sweetness.
Step 2: Add the Garlic
Next, add the minced garlic to the pot. Stir it around for about a minute until its fragrant aroma fills your kitchen. Garlic is such a small addition but makes a big impact on flavor, so don’t rush this step!
Step 3: Brown the Ground Chicken
Turn the heat up to medium-high and add your ground chicken to the pot. Stir frequently, breaking it apart as it cooks. You’ll want it to be fully browned with no pink showing; this usually takes around 6 to 8 minutes. The nicely browned chicken brings a savory richness to your chili.
Step 4: Combine Pumpkin, Beans, Tomatoes, and Broth
Once the chicken is cooked through, stir in pumpkin puree, black beans, diced tomatoes, and chicken broth. The pumpkin puree adds a wonderful creaminess and a subtle hint of natural sweetness unmatched by any other chili ingredient.
Step 5: Spice Things Up
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper if you’re using it, plus salt and pepper. Stir everything thoroughly to unite all those warm and smoky flavors. This blend of spices is what makes this Chicken Pumpkin Chili Recipe uniquely comforting and full-bodied.
Step 6: Simmer to Perfection
Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 30 minutes, giving the flavors time to marry beautifully. This simmering step is where the magic happens, allowing the pumpkin to melt into the chili creating a silky texture.
Step 7: Taste and Adjust Seasoning
After simmering, taste your chili and tweak the salt, pepper, or spices to suit your preferences. Personalizing your seasoning at this stage ensures the chili hits just the right note for your palate.
Step 8: Serve and Enjoy
Ladle the hot chili into bowls, garnish with fresh cilantro, and add a dollop of sour cream or Greek yogurt if you like. These garnishes add extra freshness and creaminess that complement the spicy, rich chili perfectly.
How to Serve Chicken Pumpkin Chili Recipe
Garnishes
Fresh cilantro and a spoonful of sour cream or Greek yogurt on top give this chili an inviting, restaurant-quality finish. The creamy coolness of the yogurt balances the chili’s spices beautifully, and the bright cilantro offers a fresh aroma that wakes up your taste buds with every bite.
Side Dishes
This chili pairs wonderfully with warm cornbread, crusty bread, or a simple green salad to round out the meal. If you want something heartier, try serving it over cooked rice or quinoa for an extra filling option. The combination of textures makes every mouthful more enjoyable!
Creative Ways to Present
Looking to impress? Serve your Chicken Pumpkin Chili Recipe in small, colorful ramekins for a party or family-style in a large, rustic bowl. Topping with shredded cheese, sliced avocado, or even crispy tortilla strips adds flair and additional layers of texture that will wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chili into airtight containers and store in the refrigerator for up to 4 days. The flavors develop even more after resting, so leftovers are often tastier the next day!
Freezing
This Chicken Pumpkin Chili Recipe freezes like a dream. Portion it into freezer-safe containers and it will keep for up to 3 months. When you’re ready for a cozy meal, simply thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stovetop over medium heat, stirring occasionally to prevent sticking, or microwave in intervals until hot throughout. If it feels a bit thick, add a splash of chicken broth or water to restore its lovely silky texture.
FAQs
Can I use turkey instead of chicken?
Absolutely! Ground turkey works just as well and will deliver a similar flavor and texture. Just follow the same cooking steps, and you’ll have a delicious variation of the Chicken Pumpkin Chili Recipe.
Is the pumpkin flavor strong in this chili?
The pumpkin puree adds subtle creaminess and a hint of sweetness but never overpowers the dish. It’s a wonderful way to add nutrition and a smooth texture without making the chili taste like pumpkin pie.
Can I make this chili vegan or vegetarian?
Yes! Swap the ground chicken for plant-based meat alternatives or extra beans and veggies, and use vegetable broth instead of chicken broth. The pumpkin and spices will ensure it remains just as hearty and satisfying.
How spicy is this chili?
The heat level is mild by default, especially if you leave out the cayenne pepper. You can easily adjust the spice according to your taste by adding more or less chili powder, cayenne, or even a dash of hot sauce.
What’s the best way to thicken the chili if it’s too watery?
If your chili feels thinner than you like, simmer it uncovered for 10-15 minutes to reduce the liquid. Alternatively, stirring in a small amount of masa harina or cornmeal can thicken it while adding a nice subtle flavor.
Final Thoughts
This Chicken Pumpkin Chili Recipe is a delicious way to bring something new and comforting to your dinner table. It’s cozy, packed with flavor, and surprisingly easy to make, perfect for sharing with family or friends. I hope you give it a try and discover how wonderful pumpkin can be in chili — it’s a game changer!
Print
Chicken Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty Chicken Chili with Pumpkin combines ground chicken, creamy pumpkin puree, black beans, and warm spices to create a comforting and nutritious meal perfect for chilly days. The recipe is simple to prepare on the stovetop and offers a delightful twist on traditional chili by incorporating pumpkin, adding depth and richness to the dish.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground chicken
Vegetable and Beans
- 1 can (15 ounces) pumpkin puree
- 1 can (15.5 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
Spices
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Garnishes (Optional)
- 1/4 cup chopped fresh cilantro
- Sour cream or Greek yogurt
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic: Add the minced garlic and cook for another minute until fragrant.
- Cook the chicken: Increase the heat to medium-high and add the ground chicken to the pot. Cook, stirring frequently, until the chicken is browned and cooked through.
- Add the pumpkin and beans: Stir in the pumpkin puree, black beans, diced tomatoes, and chicken broth.
- Season the chili: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine all the ingredients thoroughly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 30 minutes, allowing the flavors to meld together.
- Adjust seasoning: Taste and adjust seasonings as necessary. Add more salt, pepper, or spices according to your preference.
- Serve: Serve hot, garnished with chopped cilantro if desired, and a dollop of sour cream or Greek yogurt on top.
Notes
- You can omit the cayenne pepper if you prefer a milder chili.
- Use low-sodium chicken broth to control the salt content.
- This chili can be reheated and stored in the refrigerator for up to 3 days.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- To make it vegetarian, substitute the ground chicken with crumbled tofu or extra beans and use vegetable broth instead of chicken broth.
