Description
As the first chilly breezes of autumn rustle the leaves, there’s something magical about curling up with a warm, hearty bowl of chili. This Chicken Chili with Pumpkin takes that comfort to a whole new level. Combining tender ground chicken, the earthiness of pumpkin, creamy white beans, and the smoky kick of chipotle peppers, this dish is everything you want in a seasonal meal.
The addition of pumpkin is not just a nod to the season but a delicious enhancement that adds subtle sweetness and richness to the chili. It’s a unique spin on the classic, blending tradition with a touch of creativity. Whether you’re hosting a casual fall dinner party or simply craving a satisfying dinner after a busy day, this chili is sure to become a family favorite.
Ingredients
- Pumpkin: ½ small pumpkin (such as Hokkaido or Red Kuri), seeded and cut into bite-sized cubes
- Ground Chicken: 1.5 pounds
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Carrots: 2 medium, peeled and chopped
- Celery Stalks: 2, chopped
- Dried Thyme: 1 tablespoon
- Dried Oregano: 1 tablespoon
- Smoked Paprika: 1 tablespoon
- Ground Cumin: 1 tablespoon
- Salt: 1 teaspoon
- Black Pepper: To taste
- Chipotle Pepper Flakes: To taste
- Chicken Broth: 2 cups
- Crushed Tomatoes: 1 can (14 oz)
- White Beans: 1 can (14 oz), drained and rinsed
- Cream (20% fat or half-and-half): ½ cup
- Olive Oil: 1 tablespoon
- Unsalted Butter: 1 tablespoon
Instructions
1. Prep Your Ingredients
Start by preparing the vegetables. Peel and cube the pumpkin into bite-sized pieces, finely chop the onion, celery, and carrots, and mince the garlic cloves. Having everything ready will make the cooking process smooth and enjoyable.
2. Sauté the Pumpkin
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the pumpkin cubes. Let them cook for about 5 minutes, stirring occasionally, until they begin to soften and develop a golden color. This step enhances the pumpkin’s natural sweetness and creates a rich base for your chili.
3. Add the Aromatics
Next, toss in the garlic, onion, carrots, and celery. Cook these for another 3-5 minutes, stirring frequently, until they become fragrant and slightly softened. This step fills your kitchen with a mouthwatering aroma that will have everyone eager for dinner.
4. Layer in the Spices
Sprinkle in the thyme, oregano, smoked paprika, cumin, salt, black pepper, and chipotle pepper flakes. Stir well to ensure the spices coat the vegetables evenly. This step is crucial for building the deep, smoky, and slightly spicy flavor that defines this chili.
5. Cook the Chicken
Add the ground chicken to the pot, breaking it apart with a wooden spoon. Let it cook until it’s fully browned and no longer pink. This step seals in the flavor and gives the chili its hearty texture.
6. Build the Brothy Base
Pour in the chicken broth and crushed tomatoes, stirring well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
7. Let It Simmer
Cover the pot with a lid and let the chili simmer for 20-30 minutes. During this time, the flavors meld together beautifully, and the pumpkin becomes tender, almost melting into the broth for a velvety texture.
8. Add the Finishing Touches
Stir in the white beans and cream. The beans add body and heartiness to the dish, while the cream gives it a luscious finish. Taste the chili and adjust the seasoning if needed.
9. Serve and Enjoy
Ladle the chili into bowls and garnish with your favorite toppings. Some great options include shredded cheddar cheese, a dollop of Greek yogurt, chopped fresh cilantro, or a drizzle of lime juice for a burst of freshness.
Notes
- Beans: Cannellini beans are my go-to for this recipe, but feel free to experiment with kidney or black beans.
- Cream Alternatives: You can use coconut milk for a dairy-free option that adds a slight tropical touch.