Description

Chicken Chili with Pumpkin is a hearty, one-pot wonder that blends tender ground chicken, creamy white beans, and sweet pumpkin chunks into a smoky, flavorful chili. Perfect for game days, cozy dinners, or chilly nights in.

Ingredients

Scale

1 tbsp olive oil
1 tbsp unsalted butter
½ small pumpkin (Hokkaido or Red Kuri), seeded and cut into bite-sized cubes
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
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
1.5 lbs ground chicken
2 cups chicken broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) white beans, drained
½ cup cream (20% fat or half-and-half)

Instructions

Cut pumpkin into cubes, chop onion, carrots, and celery, and mince garlic.
In a large pot over medium heat, add olive oil, butter, and pumpkin cubes. Cook for 5 minutes until lightly browned and softening.
Stir in garlic, onion, celery, and carrots. Cook for 3 minutes until fragrant.
Add thyme, oregano, paprika, cumin, salt, black pepper, and chipotle pepper flakes.
Add ground chicken, breaking it apart with a spoon. Cook until browned.
Pour in chicken broth, crushed tomatoes, and white beans. Stir, bring to a boil, then reduce heat, cover, and simmer for 20–30 minutes until thickened.
Stir in cream, adjust seasoning, and serve hot with your favorite toppings.

Notes

Top with cheddar, cilantro, scallions, avocado, or Greek yogurt. Serve with cornbread, tortilla chips, or crusty bread. Store in fridge for 3 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg

Keywords: chicken chili, pumpkin chili, fall chili, healthy chili recipe, one-pot dinner