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Pumpkin Chicken Chili Recipe

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4.3 from 3 reviews

This hearty Pumpkin Chicken Chili combines tender chicken breast cubes with the rich sweetness of pureed pumpkin, diced tomatoes, and a blend of chili spices. Infused with creamy textures from cream cheese or coconut milk, this dish offers a comforting, flavorful meal perfect for chilly days. With a balance of savory spices and wholesome ingredients, it’s a delicious twist on classic chili.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Protein and Vegetables

  • 1 teaspoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2 – 1 inch cubes
  • 1/2 cup chopped onions
  • 2-3 garlic cloves, minced
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers

Liquids and Canned Goods

  • 1/2 cup chicken broth
  • 15 oz 100% pureed pumpkin (canned)
  • 1 15 oz can diced tomatoes and chilis (do not drain)
  • 1 15 oz can chili beans (medium spiced, do not drain)
  • 1 15 oz can black beans (drained)
  • 6 oz can tomato paste (optional; omit for stronger pumpkin flavor)

Dairy and Seasonings

  • 4 oz cream cheese (or substitute 1 cup coconut milk)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 teaspoon red cayenne pepper (optional for extra spice)

Instructions

  1. Cook the Chicken: Heat a Dutch oven or stock pot over medium-high heat. Add the olive oil and cube chicken. Season the chicken with half of the chili seasoning blend. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink. Remove the chicken and set aside.
  2. Sauté the Vegetables: If needed, add a little more olive oil to the pot. Add onions, green peppers, and red peppers. Sauté for a few minutes until the vegetables soften.
  3. Add Garlic: Stir in the minced garlic and cook briefly until fragrant.
  4. Deglaze and Combine Ingredients: Pour in the chicken broth to deglaze the pot, scraping any browned bits from the bottom. Add the cooked chicken back into the pot along with the pureed pumpkin, diced tomatoes and chilis (with their juices), chili beans (with their liquid), black beans (drained), tomato paste if using, and the remaining chili powder, cumin, oregano, salt, pepper, and optional cayenne pepper.
  5. Simmer the Chili: Cover the pot and reduce heat to medium-low. Let the chili simmer gently for 15 minutes to meld flavors together.
  6. Add Creaminess: Remove the lid and add the cream cheese (or coconut milk if substituting). Stir continuously until the cream cheese is completely melted and incorporated, creating a smooth texture.
  7. Cool and Serve: Allow the chili to cool slightly before serving to enhance flavor development and for safe consumption.

Notes

  • Use coconut milk instead of cream cheese for a dairy-free alternative with a subtle coconut flavor.
  • Adjust chili powder and cayenne pepper to control the heat level based on preference.
  • The tomato paste is optional; omit it to let the pumpkin flavor shine more prominently.
  • Chicken can be substituted with turkey breast if desired.
  • For a thicker chili, simmer uncovered for additional 5-10 minutes to reduce liquid.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/pumpkin-chicken-chili-recipe/