Chicken Chili with Pumpkin Recipe

Add a seasonal twist to your chili with this Chicken Chili with Pumpkin recipe! Perfect for cooler weather, this dish combines the warmth of classic chili spices with the earthy sweetness of pumpkin. Not only does it offer a hearty and nutritious meal, but the addition of pumpkin also creates a cozy, fall-inspired flavor profile. Follow along to create this rich, comforting chili that’s bound to be a hit.

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: 370 kcal per serving

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 small pumpkin (Hokkaido or 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 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon salt
• Black pepper, to taste
• Chipotle pepper flakes, to taste
• 1.5 pounds ground chicken
• 2 cups chicken broth
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can white beans, drained
• 1/2 cup cream (20% fat)

Directions

1. Prepare Ingredients
   Begin by cutting the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots, and mince the garlic cloves.
2. Cook the Pumpkin
   In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the pumpkin cubes, cooking them until they start to brown and soften, about 5 minutes.
3. Sauté Aromatics
   Add the minced garlic, chopped onion, celery, and carrots to the pot. Cook for an additional 3 minutes until the mixture is fragrant and the vegetables start to soften.
4. Season the Chili
   Sprinkle in the salt, black pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and cumin. Stir to evenly coat the vegetables with the spices.
5. Cook the Chicken
   Add the ground chicken, breaking it up into smaller pieces with a spoon as it cooks. Continue cooking until the chicken is fully browned.
6. Simmer the Chili
   Pour in the chicken broth, then add the crushed tomatoes and drained white beans. Stir everything well, bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for 20-30 minutes until the chili has slightly thickened.
7. Finish with Cream
   Just before serving, stir in the cream, adjusting salt to taste if needed. This adds a rich, creamy texture to the chili that complements the spices and pumpkin perfectly.
8. Serve and Enjoy
   Ladle the chili into bowls and enjoy it hot! Garnish with your favorite toppings if desired, such as shredded cheese, a dollop of sour cream, or fresh herbs.

Tips for the Best Chicken Chili with Pumpkin

• Pumpkin Choice
  Hokkaido and red kuri squash are perfect for this recipe, as they hold their shape and provide a mild sweetness. Butternut squash can also be used as an alternative.
• Spice Control
  Adjust the chipotle pepper flakes to your preferred heat level. For a milder chili, you can reduce or omit them.
• Additional Toppings
  This chili pairs well with shredded cheese, avocado slices, or a squeeze of lime. For extra texture, try adding crushed tortilla chips on top.
• Creamy Finish
  The cream adds a luxurious texture, but if you prefer a dairy-free option, substitute it with coconut milk or almond milk cream.

This Chicken Chili with Pumpkin is the ideal fall-inspired dish, combining the heartiness of classic chili with the seasonal flavors of pumpkin and warm spices. It’s a delicious way to celebrate the cooler months and makes for fantastic leftovers, as the flavors only deepen over time. Enjoy every cozy, flavorful spoonful!

Chicken Chili with Pumpkin

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 1x

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Description

This Chicken Chili with Pumpkin combines the cozy warmth of chili with the earthy flavors of pumpkin, perfect for celebrating fall. With tender chunks of pumpkin, ground chicken, and creamy white beans, each spoonful is packed with hearty goodness and autumn spices. Smoked paprika, cumin, and a touch of chipotle add a hint of spice, while the cream stirred in at the end gives it a velvety richness.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 small pumpkin (such as Hokkaido or 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 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon salt
Black pepper, to taste
Chipotle pepper flakes, to taste
1.5 pounds ground chicken
2 cups chicken broth
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can white beans, drained
1/2 cup cream (20% fat)

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Instructions

Prepare the ingredients: cut the pumpkin into bite-sized cubes, finely chop the onion, celery, and carrots, and mince the garlic cloves.
In a large heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the pumpkin cubes and cook until they start to brown and soften, about 5 minutes.
Add the garlic, onion, celery, and carrots to the pot and cook for an additional 3 minutes, until fragrant.
Stir in the salt, black pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and cumin. Mix well.
Add the ground chicken, breaking it into pieces as it cooks, and continue to cook until the chicken is browned.
Pour in the chicken broth, then add the crushed tomatoes and drained white beans. Stir well, bring to a boil, then cover, reduce the heat, and simmer for 20-30 minutes, until the chili has slightly thickened.
Just before serving, stir in the cream and adjust the salt to taste. Serve hot with your favorite toppings, and enjoy!

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 370