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Pumpkin Chicken Chili

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Pumpkin Chicken Chili

This is my spin on a white chicken chili. The pumpkin adds veggies, creaminess, vitamins, and fiber. I use ground chicken instead of shredded chicken because I really like the mouth feel and think it is easier to eat with a spoon. 

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Ingredients:

  • 1 1/2 lbs ground chicken
  • 5 large carrots, peeled and diced 
  • 3 cups cooked cannellini beans (if canned, drained and rinsed)
  • 1 1/2 -3 cups pumpkin puree 
  • 1 large yellow onion, diced
  • 3-4 cloves garlic, minced
  • 2 tbsp taco seasoning (my recipe)
  • 1 tbsp olive oil for cooking
  • 1 tbsp parsley, dried
  • 2 tsp dried cumin
  • 1-2 tsp dried ancho chili powder 
  • 1 tsp salt 
  • 8 cups bone broth
  • Garnishes:
    • plain yogurt
    • lemon wedge
    • hot sauce
    • fresh parsely 

Instructions:

  • Prep your vegetables by washing, peeling and dicing the carrots, dicing the onion, and mincing the garlic.
  • Heat a large stock pot to low – medium heat. 
  • Add olive oil to pot. 
  • Add onions and carrots and sauté for 4-5 minutes. 
  • Add ground chicken to the pot. Let the chicken cook fulling, breaking larger chunks into smaller pieces with your spoon or spatula. 
  • Once the chicken is cooked, add the garlic and spices to the pot. 
  • Mix the content of the pot around, coating the carrots, onion, and chicken with the spices. 
  • Add broth and pumpkin puree. 
  • Simmer together with the lid on for 15 minutes. 
  • Add cooked cannellini beans. You can cook them ahead of time in a pressure cooked or used canned beans. If using canned beans, drain the brine and rinse the beans throughly. 
  • Let the chili simmer for an additional 10 minutes. 
  • Add garnishes and serve warm. 

Bon Appetit!

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