Pumpkin Chicken Chili
Wholesome, cozy and flavourful, this one-pot Pumpkin Chicken Chili is the perfect recipe for taking the chill out of cool fall evenings.
Ingredients
- 1 Tbsp avocado oil
- 2 yellow onions, chopped
- 2 ribs celery, chopped
- 2 orange or yellow bell peppers, chopped
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp cinnamon
- 1/2 tsp finely minced chipotle pepper in adobo sauce, or more to taste (optional)
- 1 tsp kosher salt
- 1 Tbsp tomato paste
- 1 1/2 cups pumpkin purée (not pumpkin pie filling)
- 3 cups low sodium chicken broth
- 1 can (540 ml/19 fl oz) white kidney beans, drained and rinsed
- 4 cups chopped cooked chicken (leftover, or from good store-bought rotisserie chicken)
- 1/2 cup evaporated milk
To serve (optional):
- chopped cilantro
- diced avocado
- sour cream (or plain Greek yogurt)
- sliced jalapeños
- corn chips
Instructions
- In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the onions, celery and bell pepper, and cook stirring frequently, until onions are translucent and vegetables have partially softened, about 7 minutes. If vegetables start to brown, reduce heat. Add the garlic, cumin, smoked paprika, cinnamon, chipotle (if using) and salt, and stir until fragrant, about 1 minute. Add the pumpkin purée and tomato paste, and cook for another 2 minutes, stirring to combine. Pour in the chicken broth and stir, scraping up any bits stuck to the bottom. Bring the pot to a boil, then reduce to a simmer. Simmer the mixture until the vegetables are tender, about 5 minutes. Stir in the kidney beans, chopped chicken and evaporated milk. Taste and add salt and pepper as needed.
- Serve hot, with cilantro, avocado, sour cream, jalapeños and corn chips on the side for garnishing.
- Make ahead: Pumpkin Chicken Chili can be made in advance. Keep in a covered container in the fridge for up to 3 days or in the freezer for up to 3 months.