Description
This cozy chicken chili gets a delicious fall twist from pumpkin, warming spices, and hearty beans. It is the perfect one-pot dinner for chilly nights.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken breast or thighs, diced
- 1 can (15 oz/425 g) pumpkin purée
- 1 can (14.5 oz/411 g) diced tomatoes
- 2 cans (15 oz/425 g each) black or cannellini beans, drained and rinsed
- 2 cups (480 ml) chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small jalapeño, finely chopped, optional
- 1 tablespoon (15 ml) lime juice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic.
- Add diced chicken and cook for 4 to 5 minutes, stirring until lightly browned.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and jalapeño.
- Add pumpkin purée, diced tomatoes, beans, and chicken broth. Stir well.
- Bring the chili to a gentle simmer, then reduce heat and cook for 20 to 25 minutes.
- Check that the chicken reaches 165°F (74°C) and adjust the seasoning as needed.
- Add lime juice and stir to combine.
- Let the chili rest for 5 minutes, then serve with your favorite toppings.
- Prep Time: 15
- Category: Dinner
- Cuisine: American