Pumpkin Chicken Chili Recipe

Name: Pumpkin Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large vidalia onions, chopped or 1 ¼ cups chopped vidalia onions; 1 large red onions, chopped or 1 ¼ cups chopped red onions; 2 poblano peppers, diced or ¾ cup diced poblano pepper; 1 medium orange bell peppers, diced or 1 cup diced orange bell pepper; 16 ounces ground white chicken meat, preferably organic; 1 cup pumpkin puree; 28 ounces canned diced tomatoes; 1 tablespoon tomato paste; 4 cups low sodium chicken broth; 1 bay leaf; 1 (15 ounce) can white beans, drained and rinsed (such as navy beans); 2 garlic cloves, minced or 2 teaspoons minced garlic; 1 tablespoon cumin; 1 tablespoon chili powder; 2 teaspoons fresh ground black pepper; 1 teaspoon sweet smoked paprika; 1 dash cinnamon; 1 dash allspice; fresh cilantro, chopped, for garnish; scallion, cut crosswise into thin slices, for garnish; avocado, diced, for garnish

Servings: persons

2 tablespoons canola oil
1 large vidalia onions, chopped or 1 ¼ cups chopped vidalia onions
1 large red onions, chopped or 1 ¼ cups chopped red onions
2 poblano peppers, diced or ¾ cup diced poblano pepper
1 medium orange bell peppers, diced or 1 cup diced orange bell pepper
16 ounces ground white chicken meat, preferably organic
1 cup pumpkin puree
28 ounces canned diced tomatoes
1 tablespoon tomato paste
4 cups low sodium chicken broth
1 bay leaf
1 (15 ounce) can white beans, drained and rinsed (such as navy beans)
2 garlic cloves, minced or 2 teaspoons minced garlic
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons fresh ground black pepper
1 teaspoon sweet smoked paprika
1 dash cinnamon
1 dash allspice
fresh cilantro, chopped, for garnish
scallion, cut crosswise into thin slices, for garnish
avocado, diced, for garnish

1
Heat the oil in a large pot over medium-high heat.
2
When the oil shimmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes.
3
Add the chicken and cook, stirring occasionally, until it has browned, about 10 minutes.
4
Stir in the pumpkin puree, tomatoes, tomato paste, chicken broth, bay leaf and beans.
5
Bring to a boil, then reduce the heat to medium-low and add the garlic, cumin, chili powder, black pepper, paprika, cinnamon and allspice.
6
Cover and simmer, stirring occasionally, for 30 minutes.
7
To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.

917

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large vidalia onions, chopped or 1 ¼ cups chopped vidalia onions, 1 large red onions, chopped or 1 ¼ cups chopped red onions, 2 poblano peppers, diced or ¾ cup diced poblano pepper, and more.

Yes, Pumpkin Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Chicken Chili

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