Description
This hearty chicken chili with pumpkin combines tender ground chicken, savory vegetables, and warming spices, enriched with creamy pumpkin and white beans for a flavorful, nutritious meal perfect for cozy dinners.
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 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)
- 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)
Instructions
- Prepare Ingredients: Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic cloves to have all ingredients ready for cooking.
- Cook the Pumpkin: Heat olive oil and unsalted butter in a large heavy-bottomed pot over medium heat. Add the pumpkin cubes and cook for about 5 minutes until they start to brown and soften, bringing out their natural sweetness.
- Add Vegetables: Stir in the minced garlic, chopped onion, celery, and carrots. Cook for approximately 3 minutes until the mixture becomes fragrant and vegetables begin to soften.
- Season: Add salt, black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin. Stir well to evenly coat the vegetables and pumpkin with the spices.
- Cook the Chicken: Add the ground chicken into the pot, breaking it up into small pieces as it cooks. Continue cooking until the chicken is browned and fully cooked through.
- Simmer the Chili: Pour in chicken broth, crushed tomatoes, and drained white beans. Stir everything together and bring the mixture to a boil. Then reduce heat to low, cover the pot, and let simmer for 20 to 30 minutes until the chili thickens and flavors meld.
- Add Cream: Stir in the cream to add richness and smooth texture. Taste and adjust seasoning as needed for salt or spice.
- Serve: Serve the chili hot, optionally topped with shredded cheese, sour cream, fresh cilantro, or crunchy tortilla chips to enhance texture and flavor.
Notes
- Using Hokkaido pumpkin adds a sweet and nutty flavor, but other winter squashes can be substituted.
- Adjust the amount of chipotle pepper flakes based on your preferred spice level.
- For a lighter option, substitute cream with low-fat milk or omit it completely.
- This chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Leftover chili makes a great filling for baked potatoes or serve over rice.
