Description
This Creamy Pumpkin Chicken Chili is a delightful blend of savory spices and rich, creamy pumpkin that will warm you up on any cool evening. The combination of tender chicken, sweet pumpkin purée, and a hint of heat from the peppers creates a comforting dish that’s both satisfying and flavorful.
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
Instructions
Begin by heating a large pot over medium-high heat. Cut the chicken breasts into small chunks (or skip this step if using pre-cooked chicken). Coat the pot with oil, add the chicken, and cook for 3-4 minutes per side until no longer pink. Set aside, keeping the oil in the pot (add more if needed).
Add the chopped onion to the pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers, and cook for another 2-3 minutes until softened.
Return the chicken to the pot. Coat the chicken and vegetables with chili powder, cumin, cayenne pepper, and salt. Add the tomatoes, pumpkin purée, green chilis, and chicken broth, stirring over medium-high heat for a few minutes to blend the flavors.
Reduce heat to low, and add coconut milk or cream cheese. Continue stirring until the milk or cheese is fully incorporated and the chili is creamy.
Serve hot, garnished with fresh cilantro and shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350