Delicious one-pot chicken chili with ground chicken, white beans, and tender pumpkin chunks, elevated with smoky chipotle peppers for a spicy kick. Wholesome, flavorful, and sure to please a crowd. A surprising and nut-worthy dish!
½small pumpkinwith skin, seeded (like hokkaido pumpkin/red kuri squash)
1onionfinely chopped
3garlic clovesminced
2carrotspeeled and chopped
2celery stalkschopped
1tbspdried thyme
1tbspdried oregano
1tbspsmoked paprika
1tbspground cumin
1tspsalt
black pepper
chipotle pepper flakes
1.5poundsground chicken
2cupschicken broth
1can (14 oz/400 g) crushed tomatoes
1can (14 oz/390 g) white beansdrained
½cupcream 20% fat
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Instructions
Get the prep done before you start cooking. Cut the pumpkin into bite-sized pieces, finely chop the onion, celery stalks and carrots. Mince the garlic cloves.
Heat a large heavy bottomed pot over medium. Add oil, butter and pumpkin cubes. Cook until it starts to brown and soften, about 5 minutes. Add garlic, onion, celery and carrots. Cook for 3 minutes until fragrant.
Stir in salt, pepper, thyme, oregano, paprika, chipotle pepper and cumin.
Add ground chicken, break up into pieces and cook until nicely browned.
Pour in chicken broth, add crushed tomatoes and white beans. Give it a good stir and bring to a boil. Cover, reduce heat and simmer for 20-30 minutes until slightly thickened.
Before serving, stir in cream and adjust salt to taste. Serve hot with your favorite toppings. Enjoy!
Video
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