Easy Pumpkin Chicken Chili
This Easy Pumpkin Chicken Chili is a warm and hearty dish perfect for any season. It’s simple to make and brings in the comforting flavors of pumpkin and spices. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with friends, this chili hits the spot!
Why Make This Recipe
Making this chili is not only easy but also rewarding. It combines lean chicken with the wholesome goodness of pumpkin and nutrient-rich black beans. This dish is packed with flavor and protein while being low in fat. Plus, it’s a great way to use canned pumpkin and makes a satisfying meal without much fuss.
How to Make Easy Pumpkin Chicken Chili
Ingredients
- 1 lb chicken breast, diced
- 1 can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
Directions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Add diced chicken and cook until browned.
- Stir in pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for about 20-25 minutes, stirring occasionally.
- Adjust seasonings to taste.
- Serve hot and enjoy, or let cool and freeze for later.
How to Serve Easy Pumpkin Chicken Chili
To serve this chili, ladle it into bowls and consider topping it with sour cream, shredded cheese, or fresh herbs like cilantro. Cornbread or tortilla chips alongside would make a great addition, too!
How to Store Easy Pumpkin Chicken Chili
You can store leftover chili in an airtight container in the fridge for up to 4 days. If you want to keep it longer, freeze it in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Tips to Make Easy Pumpkin Chicken Chili
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Use rotisserie chicken to save time; just shred it and skip the browning step.
- If you prefer a thicker chili, reduce the amount of chicken broth.
Variation
You can easily customize this recipe. Try swapping the chicken for ground turkey or make it a vegetarian dish by leaving out the meat entirely and adding more beans or vegetables.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth before adding it to the pot.
2. What can I substitute for black beans?
You can use kidney beans or pinto beans if you prefer.
3. Is this chili spicy?
This chili isn’t overly spicy, but you can adjust the chili powder for more heat based on your taste.
Easy Pumpkin Chicken Chili
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use lean chicken for a healthier option.
- 1 can pumpkin puree Canned pumpkin is convenient and tasty.
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth Use low sodium if preferred.
- 1 tsp chili powder Adjust to taste for spiciness.
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp Olive oil for cooking Use for sautéing.
Instructions
Cooking Steps
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Add diced chicken and cook until browned.
- Stir in pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for about 20-25 minutes, stirring occasionally.
- Adjust seasonings to taste.
- Serve hot and enjoy, or let cool and freeze for later.