Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 lb ground chicken (or shredded cooked chicken)
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cinnamon (optional, for warmth)
- Salt and pepper, to taste
- ½ cup frozen or canned corn (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro
- Sliced jalapeños
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 4 minutes.
- Cook Chicken: Add ground chicken to the pot and cook until browned and no longer pink, breaking it up with a spoon as it cooks. If using pre-cooked shredded chicken, skip this step and add chicken later with liquids.
- Add Ingredients: Stir in pumpkin purée, diced tomatoes, white beans, black beans, chicken broth, chili powder, ground cumin, smoked paprika, optional cinnamon, salt, and pepper. Mix well to combine all flavors.
- Simmer Chili: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the chili to thicken and flavors to meld.
- Final Touches: If using, stir in frozen or canned corn during the last few minutes of cooking. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the chili into bowls and serve hot with optional toppings such as sour cream or Greek yogurt, shredded cheese, fresh cilantro, and sliced jalapeños.
Notes
- For extra richness, stir in ½ cup heavy cream or coconut milk at the end of cooking.
- Swap ground chicken with ground turkey for a leaner protein alternative.
- Leftovers taste better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course / Soup & Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
