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.
Ingredients
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)
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