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
Scale
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.
