Description
This hearty chicken chili with pumpkin is a comforting and flavorful dish that marries the sweetness of pumpkin with the savory depth of ground chicken and spices. Perfect for chilly days, it combines a variety of vegetables, aromatic spices, and creamy finishing touches to create a rich and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- ½ small pumpkin (like Hokkaido pumpkin/red kuri squash), seeded and cut into bite-sized pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Meat and Dairy
- 1.5 pounds ground chicken
- 1 tbsp unsalted butter
- ½ cup cream (20% fat)
Liquids
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
Legumes
- 1 can (14 oz/390 g) white beans, drained
Spices and Seasonings
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp salt
- Black pepper, to taste
- Chipotle pepper flakes, to taste (for a spicy kick)
Instructions
- Prepare Ingredients: Cut the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots. Mince the garlic thoroughly to bring out its flavor.
- Cook the Pumpkin: Heat the olive oil and unsalted butter in a large, heavy-bottomed pot over medium heat. Add the pumpkin cubes and cook for approximately 5 minutes, stirring occasionally until the pumpkin begins to brown and soften.
- Add Vegetables: Stir in the minced garlic, chopped onion, celery, and carrots. Cook this mixture for about 3 minutes until it’s fragrant and the vegetables are starting to tenderize.
- Season: Add salt, black pepper, dried thyme, dried oregano, smoked paprika, chipotle pepper flakes, and ground cumin to the pot. Stir well to evenly coat the vegetables and pumpkin with the spices.
- Cook the Chicken: Add the ground chicken to the pot, breaking it up into small pieces with your spoon or spatula. Cook until the chicken is browned and fully cooked through, ensuring no pink remains.
- Simmer the Chili: Pour in the chicken broth, crushed tomatoes, and drained white beans. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-30 minutes until the chili thickens and flavors meld.
- Add Cream: Stir in the cream to create a rich, velvety texture. Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.
- Serve: Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, fresh cilantro, or crunchy tortilla chips for added texture and flavor.
Notes
- You can substitute pumpkin with butternut squash or sweet potato if preferred.
- Adjust chipotle flakes according to your preferred spice level.
- For a thicker chili, simmer uncovered for a few additional minutes.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with cornbread or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
