Pumpkin Chicken Chili

This Pumpkin Chicken Chili is a delicious and unique twist on chili, perfect for celebrating the flavors of fall. It combines tender shredded chicken, hearty white beans, and sweet pumpkin purée in a savory, subtly spiced broth. It’s a comforting, healthy, and incredibly satisfying one-pot meal that’s surprisingly easy to make.

The pumpkin purée adds a beautiful color, a hint of sweetness, and a wonderful creamy texture without needing any heavy cream. It’s a fantastic way to use up that extra pumpkin and create a cozy, nourishing meal that the whole family will enjoy.

Why You’ll Love This Recipe

• Unique Fall Flavor: A delicious combination of savory chicken, sweet pumpkin, and warm spices.
• Healthy & Nourishing: Packed with lean protein, fiber, and vitamins.
• One-Pot Wonder: An easy-to-make recipe with minimal cleanup.
• Subtly Creamy: The pumpkin creates a lovely texture without any dairy.

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts
• 1 tablespoon Olive Oil
• 1 Yellow Onion, chopped
• 1 Red Bell Pepper, chopped
• 4 cloves Garlic, minced
• 1 (15 oz) can Pumpkin Purée (100% pure, not pie filling)
• 4 cups Chicken Broth
• 2 (15 oz) cans Great Northern or Cannellini Beans, rinsed and drained
• 1 (4 oz) can Diced Green Chiles, undrained
• 2 teaspoons Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• Salt and Black Pepper, to taste
• For Garnish: Sour cream or Greek yogurt, shredded Monterey Jack cheese, toasted pumpkin seeds (pepitas), fresh cilantro

Step-by-Step Instructions

1. Sauté Vegetables: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Simmer the Soup: Add the whole chicken breasts, pumpkin purée, chicken broth, green chiles, chili powder, cumin, smoked paprika, and oregano to the pot. Season with salt and pepper. Stir everything together.
3. Cook the Chicken: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
4. Shred the Chicken: Carefully remove the chicken breasts from the pot and use two forks to shred the meat.
5. Combine and Serve: Return the shredded chicken to the pot. Stir in the rinsed beans. Let the chili simmer for another 5-10 minutes for the flavors to meld. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Tips & Variations

• Pro Tip: Use 100% pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced.
• Shortcut: Use about 3-4 cups of shredded rotisserie chicken and add it in step 5 for an even faster meal.
• Make it Spicy: Add one finely diced jalapeño along with the onion or increase the amount of chili powder for more heat.
• Different Beans: Black beans or pinto beans would also work well in this recipe.

Frequently Asked Questions (FAQ)

• Does this chili taste strongly of pumpkin?
  • No, the pumpkin flavor is subtle. It adds a slight sweetness, a beautiful color, and helps to create a creamy texture, but it doesn’t overpower the savory chili spices.
• How do I store and reheat leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
• Can I freeze this chili?
  • Yes, this chili freezes beautifully. Let it cool completely and store it in freezer-safe containers for up to 3 months.

Serving Suggestions

• This chili is fantastic served hot and loaded with toppings. Try a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, some crunchy toasted pumpkin seeds (pepitas), and fresh cilantro. A side of cornbread is also delicious.