why make this recipe
Easy Pumpkin Chicken Chili is a wonderful dish that combines the warmth of chili with the nutritional benefits of pumpkin. This recipe is perfect for busy days when you want something comforting yet easy to prepare. The blend of spices, chicken, and hearty vegetables creates a satisfying meal that is both delicious and healthy. Plus, it’s a great way to enjoy pumpkin beyond the usual pies and lattes!
how to make Easy Pumpkin Chicken Chili
Ingredients:
- 1 lb chicken breast, diced
- 1 can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, cooking until the onion is translucent.
- Add the chicken and cook until browned.
- Stir in the pumpkin puree, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Let it simmer for 20-25 minutes until everything is heated through.
- Serve hot and enjoy your chili!
how to serve Easy Pumpkin Chicken Chili
Serve your Easy Pumpkin Chicken Chili hot in bowls. You can top it with some shredded cheese, sour cream, or fresh herbs like cilantro for added flavor. It pairs wonderfully with crusty bread or tortillas, making for a perfect comforting meal.
how to store Easy Pumpkin Chicken Chili
To store your chili, let it cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 4 days. You can also freeze it for longer storage. Just make sure to keep it in a freezer-safe container. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove or in the microwave.
tips to make Easy Pumpkin Chicken Chili
- If you want a spicier kick, consider adding some diced jalapeños or cayenne pepper.
- Swap out the chicken for turkey or keep it vegetarian by using only beans and veggies.
- This chili is versatile—feel free to add your favorite vegetables, such as bell peppers or carrots.
variation (if any)
You can make a vegetarian version of this chili by omitting the chicken and adding more beans, such as kidney beans or pinto beans. You can also add quinoa for extra protein. Feel free to experiment with different spices or add other vegetables to suit your taste!
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it longer to ensure it’s fully cooked through.
Is this chili healthy?
Yes, this chili is packed with proteins and fiber from the chicken and beans, plus vitamins from the pumpkin and corn. It’s a nutritious meal choice!
How can I make it more form-friendly?
To make it more low-carb, consider omitting the corn and adding more veggies like zucchini or spinach.
Easy Pumpkin Chicken Chili
Equipment
- Large pot
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
Main Ingredients
- 1.5 lbs chicken breast cooked and shredded
- 15 oz canned pumpkin puree
- 15 oz black beans rinsed and drained
- 15 oz diced tomatoes undrained
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 onion chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
Instructions
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion and minced garlic until softened.
- Stir in shredded chicken, pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, and cumin.
- Bring to a simmer, then reduce heat and cook for 20-25 minutes, allowing the flavors to meld.
- Serve hot and garnish with your favorite toppings.