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Pumpkin Chicken Chili

3.8 (61)

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By Elaine Gordon

This slightly spicy chili is ideal for cool fall evenings. The pumpkin and orange bell pepper add beautiful color to the dish and are a great way to add vegetables to your diet. To make this vegetarian, replace the chicken with additional beans and use vegetable broth instead of chicken broth.

Storage: Refrigerate for up to 4 days; freeze for up to 3 months.

Ingredients

measuring cup

Servings: 8-10 

• 2 tablespoons canola oil
• 1 large yellow or white onion (8 ounces), chopped
• 1 large red onion (8 ounces), chopped
• 2 poblano chile peppers, diced
• 1 medium orange bell pepper, diced
• 1 pound ground chicken, preferably white meat
• 1 cup canned pumpkin puree
• One (28-ounce) can diced tomatoes, with their juices
• 1 tablespoon tomato paste
• 4 cups no-salt-added chicken broth
• 1 bay leaf
• One (15-ounce) can white beans, such as navy beans, drained and rinsed
• 2 cloves garlic, minced or finely grated
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon sweet smoked paprika
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• Chopped fresh cilantro, for garnish
• Thinly sliced scallions, for garnish
• Diced avocado, for garnish

Directions

Time IconTotal: 1 hour

1. Step 1

   Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken and cook, stirring occasionally, until it has browned, about 10 minutes.

2. Step 2

   Stir in the pumpkin puree, tomatoes, tomato paste, chicken broth, bay leaf and beans. Bring to a boil, then reduce the heat to medium-low and add the garlic, cumin, chili powder, black pepper, paprika, cinnamon and allspice. Cover and simmer, stirring occasionally, for 30 minutes.

3. Step 3

   To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.

Substitutions

To make this vegetarian >> omit the chicken, use vegetable broth and double up on the pumpkin and beans.
No poblanos? >> Use a jalapeño or serrano pepper, or use a few pinches of red pepper flakes.
Dislike pumpkin? >> Substitute mashed canned yams, mashed sweet potato or skip it.
Out of orange bell peppers? >> Any color will work, or skip it.