Description
This Hearty Chicken Chili with Pumpkin is a comforting and flavorful dish that combines tender ground chicken, sweet pumpkin, and a robust blend of spices. Perfect for chilly days, this chili features a creamy finish with a touch of cream, making it both filling and delicious. Loaded with vegetables and protein, it’s a nourishing meal suitable for the whole family.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ small pumpkin (like Hokkaido pumpkin/red kuri squash), seeded and cut into bite-sized pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1.5 pounds ground chicken
- 2 cups chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
- 1 can (14 oz/390 g) white beans, drained
- ½ cup cream (20% fat)
Spices and Seasonings
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp salt
- Black pepper, to taste
- Chipotle pepper flakes, to taste (for a spicy kick)
Instructions
- Prepare the Vegetables. Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic cloves thoroughly to release their flavor.
- Sauté Pumpkin. Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the pumpkin pieces and cook for about 5 minutes, stirring occasionally, until they start to brown and soften, which will develop a sweet and nutty flavor.
- Add Aromatics. Stir in the minced garlic, chopped onion, celery, and carrots. Cook for approximately 3 minutes until the mixture becomes fragrant and the vegetables begin to soften.
- Incorporate Spices. Add salt, black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin to the pot. Stir well to evenly coat the vegetables with the spices, allowing them to toast lightly and deepen their flavor.
- Cook Ground Chicken. Add the ground chicken to the pot, breaking it apart with a spoon or spatula. Continue cooking until the chicken is fully browned and cooked through, which usually takes around 5-7 minutes.
- Add Liquids and Simmer. Pour in the chicken broth, crushed tomatoes, and drained white beans. Stir everything together, bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-30 minutes until the chili thickens and flavors meld.
- Finish with Cream. Stir in the cream to add richness and smoothness to the chili. Taste and adjust seasoning with additional salt, pepper, or chipotle flakes if desired.
- Serve. Ladle the chili into bowls and serve hot. For extra flavor, top with shredded cheese, sour cream, fresh cilantro, or crunchy tortilla chips.
Notes
- The Hokkaido pumpkin is ideal for this recipe as it holds its shape well and adds a sweet, nutty flavor.
- Ground chicken can be substituted with ground turkey or lean ground beef if preferred.
- Adjust the amount of chipotle pepper flakes based on your heat preference.
- Vegetarian version can be made by replacing ground chicken with plant-based protein and using vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
