Description
This Pumpkin Chicken Chili recipe makes cooking fun and simple. It’s perfect for beginners. You’ll create a hearty and flavorful chili with ease.
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts, cut into cubes
- ½ cup chopped onions
- 2-3 garlic cloves, minced
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- ½ cup chicken broth
- 15 oz 100% pureed pumpkin
- 1 15oz can diced tomatoes and chilis, undrained
- 1 15oz can chili beans, undrained
- 1 15oz can black beans, drained
- 6 oz can tomato paste (optional)
- 4 oz cream cheese or 1 cup coconut milk
- Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 teaspoon red cayenne pepper (optional)
Instructions
- Heat a Dutch oven or stock pot over medium-high heat. Add olive oil and chicken cubes. Season with half of the chili seasoning.
- Cook chicken for 3-4 minutes until no longer pink. Remove and set aside.
- If needed, add more olive oil to the pot. Add onions and peppers and sauté until soft.
- Add minced garlic and stir.
- Pour in chicken broth and deglaze the pot.
- Add cooked chicken, pumpkin, diced tomatoes and chilis, tomato paste (if using), remaining chili seasoning, and chili beans.
- Cover the pot, reduce heat to medium-low, and simmer for 15 minutes.
- Stir in cream cheese or coconut milk until melted.
- Cool before serving.
Notes
- The optional tomato paste adds a richer tomato flavor.
- Red cayenne pepper can be adjusted for desired spice level.
- Coconut milk is a good dairy-free alternative to cream cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American