Pumpkin Chicken Chili
This hearty Pumpkin Chicken Chili keeps a cold day at bay with shredded rotisserie chicken, black beans, southwestern spices, and flavorful pumpkin. A cozy fall-inspired meal that’s quick, nourishing, and ready in under 30 minutes!
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- measuring spoons and cups
- Ladle
Ingredients
- 1 tbsp canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 2 cups chicken broth
- 15 oz pure pumpkin puree
- 10 oz diced tomatoes with green chilies (such as Rotel), undrained
- 2 15 oz cans black beans, undrained
- 3 cups cooked and shredded rotisserie chicken
- 1 lime, juiced
- additional salt to taste
Instructions
- Heat canola oil in a large pot over medium heat.
- Add chopped onion and minced garlic. Sauté for about 5 minutes until onions become translucent.
- Stir in chili powder, cumin, oregano, cinnamon, and salt.
- Add chicken broth, pumpkin puree, diced tomatoes with green chilies, black beans, and shredded chicken. Stir well to combine.
- Simmer over medium heat until chili is heated through, about 10–15 minutes.
- Stir in lime juice and adjust seasoning with more salt if needed. Serve hot with chips or cornbread.
Notes
Top with fresh cilantro, shredded cheese, or a dollop of sour cream. Serve with tortilla chips or cornbread for a complete meal. Store leftovers in an airtight container for up to 4 days or freeze for later.