Fall is the time for warm, comforting meals. One of the best dishes to enjoy is chili, especially with a delicious twist like pumpkin. This chili is not only cozy but also healthy and easy to prepare, making it ideal for busy weeknights or casual gatherings.
Why Make This Recipe
This chili recipe is a great choice for several reasons. First, it combines lean protein from ground chicken and nutritious ingredients like pumpkin and kidney beans. Second, it’s packed with flavor, thanks to the spices. Lastly, it’s very easy to make in one pot, allowing for minimal cleanup.
How to Make Chili with Pumpkin
Ingredients:
- 1 pound ground chicken
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: sour cream, chopped green onions, shredded cheese
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until softened.
- Add ground chicken and cook until browned.
- Stir in chili powder and cumin; mix well.
- Add pumpkin puree, kidney beans, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
How to Serve Chili with Pumpkin
Serve the chili hot in bowls. You can add toppings like sour cream, chopped green onions, or shredded cheese for extra flavor. It’s perfect by itself or with a side of cornbread or crusty bread for dipping.
How to Store Chili with Pumpkin
Store any leftover chili in an airtight container in the refrigerator. It will keep well for about 3-4 days. For longer storage, you can freeze it in individual portions for up to three months. Just make sure to let it cool completely before freezing.
Tips to Make Chili with Pumpkin
- Use fresh pumpkin if you prefer. You can roast and puree it for a fresher taste.
- Feel free to adjust the spices to your liking. If you like it spicier, add more chili powder or some diced jalapeños.
- For a vegetarian option, substitute the ground chicken with more beans or diced vegetables.
Variation
You can add other vegetables like bell peppers or corn for added nutrition and flavor. You can also turn this into a slower-cooked version by using a slow cooker.
FAQs
1. Can I use beef instead of chicken?
Yes, you can use ground beef if you prefer. Just keep in mind that it will be a bit richer.
2. Is this chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
3. Can I make this chili in a slow cooker?
Absolutely! Just brown the chicken and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours.
Chili with Pumpkin
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 can (15 oz) pumpkin puree Can substitute with fresh pumpkin, roasted and pureed
- 1 can (15 oz) kidney beans, rinsed and drained Adjust quantity for preference
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth Can use vegetable broth for a vegetarian option
- 1 tablespoon chili powder Adjust for spice preference
- 1 teaspoon cumin
- to taste Salt and pepper
- for cooking as needed Olive oil
Optional Toppings
- as needed sour cream
- as needed chopped green onions
- as needed shredded cheese
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until softened.
- Add ground chicken and cook until browned.
Cooking
- Stir in chili powder and cumin; mix well.
- Add pumpkin puree, kidney beans, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot in bowls with optional toppings like sour cream, chopped green onions, or shredded cheese.