Pumpkin Chili
ByNoreen Lambert
Autumn is upon us and winter is coming soon. We are in for shorter days, longer nights, and cooler temperatures. The cooler weather lends itself to heartier fare from the kitchen. Even if you aren't a fan of pumpkin,I am going to share with you a recipe that I think you will love. It is a bit "out of the box," so open your mind, and when you taste it, I think you will agree--this chicken and pumpkin chili is going to be a warmwinter friend all season long!
We have all become so accustomed to pumpkin being used in sweet dishes and desserts (like quick breads, muffins, and pies) that we often forget it lends itself beautifully to delicious and savory dishes as well. Pumpkin adds a great boost of nutrition to any dish, and this chicken and pumpkin chili is no exception! A delicious combination of chicken (I used chicken breast but thigh meat would be great as well) and pumpkin with some traditional chili ingredients like three types of beans, tomatoes, green chilies, bell peppers, onions, and of course, garlic. The addition of the pumpkin makes this chili thick and smooth. The combination of spices elevates the flavor of the pumpkin to new heights, and when all of these ingredients have simmered together for a period of time, the result is a delicious departure from the norm.
Give this chicken and pumpkin chili a try topped with fresh cilantro, shredded cheddar cheese and a dollop of sour cream. It is also great eaten as a dip with tortilla chips or even mixed with rice for a great burrito filling! No matter how you eat it, please make this at least once just to see how amazing it really is.
Noreen's Kitchen Chicken & Pumpkin Chili
- 2 pounds, chicken breast or thigh meat cut into cubes
- 2 T olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 Poblano peppers, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 28-oz can of diced tomatoes and chilies
- 1 15-oz can black beans
- 1 15-oz can cannellini beans,
- 1 15-oz can pinto beans
- 1 15-oz can solid pack pumpkin
- 2 cups chicken broth
- 1/4 cup chopped, fresh cilantro
- 2 T chili powder
- 1 T ground cumin
- 1 T dried oregano
- 1 T smoked paprika
- 1 tsp salt
- 1 tsp chipotle chili powder
- 1/2 tsp allspice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 T salt
Heat olive oil in a large, deep, heavy-bottomed skillet over medium high heat.
Cook chicken until there is no more liquid in the bottom of the pan and you can hear a sizzle.
Add the onion, peppers, cilantro, and garlic to the pan and toss to coat in the oil. Sauté for a few minutes.
Drain and rinse beans and set aside.
Add all of the spices to the skillet and stir well to combine. This will allow them to become slightly toasted and more flavorful.
Add diced tomatoes and green chilies as well as the beans and the pumpkin to the pan and stir well to combine. The mixture will be a bit thick at this point.
Add chicken stock and stir well.
Reduce heat to medium and allow chili to simmer for 15 to 20 minutes. Remove from heat and allow to rest for 10 minutes before serving.
Noreen Lambert is wife to Rick and mother to two amazing teenage daughters. She runs the Noreen's Kitchen website, YouTube channel, and blogs and works to develop and share new recipes. She also enjoys updating old favorites and sharing her love of cooking.
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