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Pumpkin Chicken Chili Recipe

Pumpkin Chicken Chili Recipe
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5.1 from 3 reviews

This Pumpkin Chicken Chili recipe offers a hearty and flavorful twist on classic chili by incorporating pureed pumpkin, tender chicken breast, and a blend of colorful peppers and beans. It’s a comforting dish perfect for fall or any time you crave a warm, protein-packed meal with a subtle sweetness from pumpkin and a spicy kick from homemade chili seasoning.

Ingredients

Chicken and Veggies

  • 1 teaspoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into ½ – 1 inch cubes
  • ½ cup chopped onions
  • 2-3 garlic cloves, minced
  • ½ cup chopped green peppers
  • ½ cup chopped red peppers

Liquids and Beans

  • ½ cup chicken broth
  • 15 oz 100% pureed pumpkin (canned)
  • 1 15 oz can diced tomatoes and chilies, undrained
  • 1 15 oz can chili beans (medium spiced), undrained
  • 1 15 oz can black beans, drained
  • 6 oz can tomato paste (optional)

Dairy and Seasonings

  • 4 oz cream cheese (can substitute with 1 cup coconut milk)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 teaspoon red cayenne pepper (optional for spice)

Instructions

  1. Cook Chicken: Place a Dutch oven or stock pot on medium-high heat. When hot, add the olive oil and chicken cubes seasoned with half of the chili seasoning. Cook for 3-4 minutes until the chicken is no longer pink. Remove and set aside.
  2. Sauté Vegetables: If needed, add additional olive oil to the pot. Add onions, green peppers, and red peppers, sautéing for a few minutes until the vegetables are soft. Add the minced garlic and stir for about 1 minute until fragrant.
  3. Deglaze and Combine: Pour in the chicken broth to deglaze the pot, scraping up any browned bits. Add the cooked chicken, pureed pumpkin, diced tomatoes with chilies, tomato paste (if using), the remaining chili seasoning, and chili beans. Stir to combine.
  4. Simmer: Cover the pot, lower heat to medium-low, and let the chili simmer for 15 minutes, allowing flavors to meld.
  5. Add Cream Cheese: Remove the lid and stir in the cream cheese continuously until it melts smoothly into the chili, creating a creamy texture.
  6. Cool and Serve: Allow the chili to cool slightly before serving. Enjoy warm.

Notes

  • Omit tomato paste if you want a strong, pure pumpkin flavor in your chili.
  • For a keto-friendly version, omit the beans and tomato paste.
  • You can substitute with shredded rotisserie chicken for convenience.
  • Using a store-bought chili seasoning packet is an easy alternative to homemade seasoning.
  • Feel free to use any beans you prefer or substitute black beans with others like pinto or kidney beans.
  • Different chicken cuts like thighs can be used; the cook time remains the same.
  • For slow cooker or Instant Pot adaptation with shredded chicken, add all ingredients except cream cheese along with 1 cup chicken broth (omit ½ cup chicken broth in recipe), cook accordingly, shred chicken, then add cream cheese last.

Nutrition

Find it online: https://flavorspath.com/pumpkin-chicken-chili-recipe/