Description
A hearty, flavorful chili featuring tender ground chicken, creamy pumpkin purée, beans, and warm spices. This cozy and nutritious dish is perfect for fall and winter evenings, delivering a comforting blend of savory and subtly sweet flavors.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 lb ground chicken (or shredded cooked chicken)
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cinnamon (optional, for warmth)
- Salt and pepper, to taste
- ½ cup frozen or canned corn (optional)
Optional Toppings
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro
- Sliced jalapeños
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and minced garlic. Sauté for about 4 minutes until the vegetables are softened and fragrant.
- Cook the chicken: Add ground chicken to the pot and cook until browned, breaking it up with a spoon. If using cooked shredded chicken, skip this step.
- Add main ingredients and spices: Stir in the pumpkin purée, diced tomatoes, white beans, black beans, and chicken broth. Season with chili powder, ground cumin, smoked paprika, cinnamon (if using), salt, and pepper. Mix thoroughly to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes. Stir occasionally until the chili thickens and the flavors meld together.
- Add corn and adjust seasoning: Stir in frozen or canned corn if desired. Taste and adjust salt and pepper as needed.
- Serve: Ladle the chili into bowls and top with optional sour cream or Greek yogurt, shredded cheese, fresh cilantro, and sliced jalapeños as preferred. Serve hot.
Notes
- For added richness, stir in ½ cup heavy cream or coconut milk at the end of cooking.
- Swap ground chicken with ground turkey for a leaner alternative.
- Leftovers improve in flavor the next day; store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
