Description
This Hearty Chicken Chili with Pumpkin is a comforting and flavorful twist on classic chili, featuring tender ground chicken, sweet pumpkin, and aromatic spices. Perfect for cozy dinners, this recipe combines a blend of savory herbs and smoky paprika with a creamy finish, creating a rich and satisfying meal that’s packed with wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (like Hokkaido pumpkin/red kuri squash), seeded and cut into bite-sized pieces
- 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 and 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 (for a spicy kick)
Instructions
- Prepare Ingredients: Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic to have everything ready for cooking.
- Cook the Pumpkin: In a large, heavy-bottomed pot heated over medium heat, add the olive oil and unsalted butter. Then add the pumpkin cubes and cook for about 5 minutes until they begin to brown and soften, developing a slight caramelized flavor.
- Add Vegetables: Stir in the minced garlic, chopped onion, celery, and carrots. Continue cooking for about 3 minutes until the mixture becomes fragrant and the vegetables start to soften.
- Season: Sprinkle in the salt, black pepper, dried thyme, dried oregano, smoked paprika, chipotle pepper flakes, and ground cumin. Stir well to evenly coat the vegetables and pumpkin with the spices.
- Cook the Chicken: Add the ground chicken to the pot, breaking it up into small pieces with a spoon. Cook until the chicken is browned and fully cooked through, ensuring no pink remains.
- Simmer the Chili: Pour in the chicken broth, crushed tomatoes, and drained white beans. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 30 minutes until the chili thickens and the flavors meld together.
- Add Cream: Stir in the cream to add richness and smooth texture. Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.
- Serve: Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or crunchy tortilla chips for added texture.
Notes
- You can substitute the white beans with black beans or kidney beans for a different flavor profile.
- For a spicier chili, increase the chipotle pepper flakes or add a fresh chopped chili pepper.
- Use low-fat cream or omit cream for a lighter version.
- Leftovers keep well in the fridge for up to 3 days and also freeze nicely for up to 2 months.
- Serve with crusty bread or over rice for a more filling meal.
