Description
Hearty pumpkin chicken chili brings autumn comfort to your table with rich, warming spices. Mexican-inspired flavors meld creamy pumpkin, tender chicken, and smoky seasonings that dance across your palate, inviting you to savor each delicious spoonful.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken breast or 3 cups cooked shredded chicken
Vegetables and Peppers:
- 1 medium onion, chopped
- 2 jalapeño peppers, chopped (remove seeds to make it less spicy)
- 2 poblano peppers, chopped
- 1 (15 ounces/425 grams) can diced tomatoes or 4 medium tomatoes, chopped
- 2 small cans diced green chili peppers
Seasonings and Liquids:
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 (15 ounces/425 grams) can pumpkin purée
- 1 cup chicken or vegetable broth
- 1 cup full-fat coconut milk or 1 (8 ounces/226 grams) package cream cheese (optional but makes for a thicker and creamier chili)
Garnish:
- Chopped cilantro
- Shredded cheddar cheese
- Monterey Jack cheese
Instructions
- Heat a spacious cooking vessel over medium-high temperature, preparing for a robust culinary experience.
- Transform chicken breasts into bite-sized morsels, ensuring uniform cooking and easy consumption.
- Drizzle the pot with oil, carefully sear chicken pieces until they transition from raw pink to golden white, approximately 3-4 minutes per side.
- Extract chicken from the pot, maintaining the flavorful residual oil for subsequent ingredients.
- Introduce finely diced onions into the heated environment, allowing them to become translucent and release aromatic essence.
- Incorporate chopped poblano and jalapeño peppers, sautéing until they soften and develop a slight caramelization.
- Reunite chicken with the vegetable medley, creating a harmonious base for the chili.
- Generously dust the mixture with chili powder, cumin, cayenne pepper, and salt, ensuring each ingredient is thoroughly coated with spices.
- Pour in diced tomatoes, pumpkin purée, green chilis, and chicken broth, stirring vigorously to marry the diverse flavors.
- Reduce flame to minimal heat, gently blend coconut milk or cream cheese into the mixture until achieving a luxuriously smooth consistency.
- Ladle the finished chili into serving bowls, adorning with fresh cilantro and a sprinkle of shredded cheese for a vibrant presentation.
Notes
- Customize your chili’s heat level by adjusting the amount of poblano and jalapeño peppers.
- Leftover chicken works perfectly, reducing cooking time and simplifying meal preparation.
- Coconut milk provides a dairy-free creamy texture, while cream cheese offers a rich, tangy alternative for those preferring traditional dairy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg