Description
This Hearty Chicken Chili with Pumpkin is a comforting and nutritious dish perfect for chilly days. Combining tender ground chicken with sweet pumpkin, aromatic spices, and creamy white beans, this chili offers a flavorful twist on the classic chili recipe. Simmered to perfection with a touch of cream, it’s both rich and satisfying, making it an ideal meal for family dinners.
Ingredients
Scale
Produce
- 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
Meat
- 1.5 pounds ground chicken
Pantry
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 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
- 2 cups chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
- 1 can (14 oz/390 g) white beans, drained
Dairy
- ½ cup cream (20% fat)
Instructions
- Prepare Vegetables: Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic to keep all ingredients ready for cooking.
- Cook Pumpkin: Heat olive oil and unsalted butter in a large, heavy-bottomed pot over medium heat. Add the pumpkin cubes and cook for about 5 minutes, stirring occasionally, until they start to brown and soften.
- Sauté Aromatics: Add minced garlic, chopped onion, celery, and carrots to the pot. Cook for approximately 3 minutes until the mixture is fragrant and the vegetables begin to soften.
- Add Spices: Sprinkle in salt, black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin. Stir well to evenly coat the vegetables and release the spices’ aromas.
- Brown Chicken: Add the ground chicken to the pot. Use a spoon or spatula to break it into small pieces. Cook thoroughly until the chicken is browned and fully cooked through.
- Simmer Chili: Pour in the chicken broth, crushed tomatoes, and drained white beans. Stir the mixture well and bring it to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 to 30 minutes until the chili thickens and flavors meld together.
- Finish with Cream: Stir in the cream to add richness to the chili. Taste and adjust seasoning with additional salt, pepper, or chipotle flakes if desired.
- Serve: Serve the chili hot, optionally topped with shredded cheese, sour cream, fresh cilantro, or tortilla chips for extra texture and flavor.
Notes
- You can substitute pumpkin with butternut squash for a similar flavor and texture.
- Adjust the amount of chipotle pepper flakes to control the spice level.
- For a dairy-free version, replace cream with coconut milk or omit entirely.
- This chili pairs well with cornbread or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
