Hearty Chicken Chili with Pumpkin

Introduction

As the leaves begin to change and the crisp autumn air sets in, there’s nothing quite like a warm, comforting bowl of chili to bring everyone together. I stumbled upon this Chicken Chili with Pumpkin recipe and decided to give it a whirl during a recent family gathering. To say it was a hit would be an understatement! The combination of tender ground chicken, vibrant pumpkin, and a medley of spices created a delightful harmony of flavors that my family couldn’t get enough of. Everyone was going back for seconds, and even my picky eaters asked for the recipe. Here’s how you can create this delicious dish in your own kitchen.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 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
• 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)
• 1.5 pounds ground chicken
• 2 cups chicken broth
• 1 can (14 oz/400 g) crushed tomatoes
• 1 can (14 oz/390 g) white beans, drained
• ½ cup cream (20% fat)

Instructions

1. Prepare Ingredients: Begin by cutting the pumpkin into bite-sized cubes. Finely chop the onion, celery, and carrots, and mince the garlic.
2. Cook the Pumpkin: In a large, heavy-bottomed pot over medium heat, add the olive oil and butter. Once melted, add the pumpkin cubes and cook for about 5 minutes, until they start to brown and soften.
3. Add Vegetables: Stir in the minced garlic, chopped onion, celery, and carrots. Cook for about 3 minutes, allowing the mixture to become fragrant.
4. Season: Mix in the salt, black pepper, thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin, ensuring all the vegetables are well coated with the spices.
5. Cook the Chicken: Add the ground chicken, breaking it into small pieces. Cook until the chicken is browned and fully cooked through.
6. 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, and simmer for 20-30 minutes until the chili thickens slightly.
7. Add Cream: Stir in the cream and adjust the seasoning, adding more salt if necessary.
8. Serve: Ladle the chili into bowls and serve hot, topped with your favorite accompaniments.

Nutrition Facts

• Servings: 6
• Calories per Serving: Approximately 380 calories

Preparation Time

• Total Time: About 1 hour
• Prep Time: 15 minutes
• Cook Time: 45 minutes

How to Serve

• Top with shredded cheese (cheddar or pepper jack)
• Add a dollop of sour cream
• Garnish with fresh cilantro or parsley
• Serve alongside tortilla chips for crunch
• Pair with crusty bread or cornbread for a complete meal

Additional Tips

1. Pumpkin Alternatives: If Hokkaido pumpkin isn’t available, you can substitute it with butternut squash or sweet potatoes.
2. Spice Levels: Adjust the chipotle pepper flakes to your preferred spice level. For a milder version, reduce or omit the flakes.
3. Cream Options: For a lighter version, use half-and-half or a non-dairy cream substitute.
4. Add More Veggies: Feel free to toss in other vegetables such as bell peppers or zucchini for added nutrition.
5. Meal Prep: This chili makes a great meal prep option. Just store it in individual containers for easy lunches throughout the week.

Recipe Variations

• Vegetarian Option: Substitute ground chicken with plant-based ground meat or lentils for a vegetarian-friendly version.
• Spicy Chicken Chili: For an extra kick, include diced jalapeños or additional chipotle pepper flakes.
• Bean Variety: Swap out white beans for black beans or kidney beans depending on your taste preference.
• Add Corn: Sweet corn can be added to enhance the flavor and texture of the chili.
• Herb Alternatives: Fresh herbs like cilantro or parsley can be used instead of dried for a fresher taste.

Serving Suggestions

• Serve with a side salad to balance the richness of the chili.
• Incorporate a variety of toppings such as diced avocado, chopped green onions, or jalapeños for a personalized touch.
• For a complete meal, pair with a light, refreshing drink such as iced tea or a light beer.

Freezing and Storage

• Freezing: Allow the chili to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Storage: Store leftover chili in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave.

FAQ Section

1. Can I use turkey instead of chicken?

• Yes, ground turkey is a great substitute for ground chicken in this recipe.

1. How do I make this recipe gluten-free?

• All the ingredients listed are naturally gluten-free, but always check labels to ensure no gluten-containing additives are included.

1. Can I omit the cream?

• Yes, you can skip the cream if you prefer a lighter chili or use a dairy-free alternative.

1. What can I use instead of chicken broth?

• Vegetable broth works well if you want a vegetarian version.

1. How spicy is this chili?

• The spice level can be adjusted by modifying the amount of chipotle pepper flakes used.

1. Can I add rice or quinoa to the chili?

• Absolutely! Adding cooked rice or quinoa can make it even heartier.

1. What type of pumpkin should I use?

• Hokkaido or red kuri squash are great options, but any pumpkin or squash you like will work.

1. Is it necessary to peel the pumpkin?

• Peeling is optional, especially if using tender-skinned varieties like Hokkaido.

1. Can I prepare this chili in a slow cooker?

• Yes! Sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

1. How can I make it less thick?

• Simply add more chicken broth or water to reach your desired consistency.

Conclusion

This Chicken Chili with Pumpkin recipe is a fantastic addition to any fall menu. It combines comfort and nutrition in one delightful dish that the whole family will enjoy. The warm spices, creamy texture, and hearty ingredients make it a perfect meal for chilly evenings. With its simple preparation and the flexibility to adapt, it’s a recipe you’ll want to keep in your rotation. Give it a try, and I’m sure it will become a beloved favorite in your household too!

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