Creamy Pumpkin Chicken Chili

Creamy Pumpkin Chicken Chili: A Cozy Fall Comfort Dish

As the weather cools down and the leaves start to change, there’s nothing quite like a warm, hearty bowl of chili to bring comfort and flavor to your table. This Creamy Pumpkin Chicken Chili combines the best of fall flavors with a touch of spice, making it the perfect dish for cozy nights in. Whether you’re a fan of traditional chili or looking for something a bit different, this recipe offers a creamy, flavorful twist that’s sure to become a seasonal favorite.

Ingredients

• 2 tbsp avocado oil or olive oil
• 1.5 lbs chicken breast or 3 cups cooked shredded chicken
• 1 medium onion, chopped
• 2 jalapeño peppers, chopped (remove seeds to make it less spicy)
• 2 poblano peppers, chopped
• 2 tablespoons chili powder
• 2 tsp cumin
• 1/2 teaspoon cayenne pepper
• 1 tsp sea salt
• 1 (15 oz) can diced tomatoes or 4 medium tomatoes, chopped
• 1 (15 oz) can pumpkin purée
• 2 small cans diced green chili peppers
• 1 cup chicken or vegetable broth
• 1 cup full-fat coconut milk or 1 (8 oz) package cream cheese (optional but makes for a thicker and creamier chili)
• Chopped cilantro, shredded cheddar, or Monterey Jack for garnish

Directions

1. Prepare the Chicken: Begin by heating a large pot over medium-high heat. If you’re using fresh chicken breasts, cut them into small chunks. (If you’re using pre-cooked shredded chicken, you can skip this step.) Coat the pot with oil, add the chicken, and cook for 3-4 minutes per side until the chicken is no longer pink. Once cooked, set the chicken aside, keeping the oil in the pot. You may need to add a bit more oil if the pot is dry.

2. Sauté the Vegetables: Using the same pot, add the chopped onion and cook for 3-4 minutes until it becomes fragrant and slightly translucent. Next, add the chopped poblano and jalapeño peppers. Cook the vegetables for an additional 2-3 minutes, allowing them to soften and release their flavors.

3. Season and Simmer: Return the cooked chicken to the pot with the sautéed vegetables. Sprinkle the chili powder, cumin, cayenne pepper, and salt over the chicken and vegetables, ensuring everything is well-coated with the spices. Add the diced tomatoes (or chopped fresh tomatoes), pumpkin purée, diced green chilis, and chicken broth. Stir the mixture over medium-high heat for a few minutes to allow the flavors to blend together.

4. Add Creaminess: Reduce the heat to low and slowly stir in the coconut milk or cream cheese. Continue stirring until the milk or cheese is fully incorporated into the chili, creating a thick, creamy texture. Let the chili simmer for a few more minutes to meld all the flavors together.

5. Serve and Garnish: Serve the chili hot, garnished with fresh chopped cilantro and a sprinkle of shredded cheddar or Monterey Jack cheese. These garnishes add a fresh and cheesy finish that complements the rich, creamy chili perfectly.

Serving Suggestions

This Creamy Pumpkin Chicken Chili is a versatile dish that pairs well with a variety of sides. Serve it with a warm, crusty bread to soak up the delicious broth, or alongside a simple green salad for a balanced meal. It’s also a fantastic dish to make ahead and enjoy as leftovers, as the flavors deepen and become even more pronounced over time.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 350 kcal per serving
• Servings: 6 servings

Final Thoughts

This Creamy Pumpkin Chicken Chili is the ultimate fall comfort food, bringing together the earthy sweetness of pumpkin with the savory warmth of chili spices. Whether you’re preparing it for a family dinner, a cozy night in, or a gathering with friends, this dish is sure to impress. Plus, with the option to use coconut milk or cream cheese, you can customize the creaminess to your liking. Enjoy the rich, comforting flavors of fall in every bite!

Happy cooking, and may your fall be as cozy as this chili!

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