Pumpkin Chili with Chicken is delicious and perfect way to welcome fall. Even if you don’t like pumpkin, you’ll love this pumpkin chili recipe.
Even iff you aren’t a pumpkin fan, like I wasn’t for many years, you are going to like this recipe for Pumpkin Chili with Chicken. The recipe uses a can of pumpkin but there really isn’t a strong pumpkin taste. But you still get the nutritional value of the pumpkin anyway! So pumpkin lover or not, give this pumpkin chicken chili a try! It gives a great body to the chili!
Our days are getting cooler here in Oregon. The trees have losing their leaves and it’s time for some nice, warm chili! This recipe calls for chopped onion, green pepper, jalapeño peppers and garlic. I forgot to pick up a jalapeño pepper at the store but lucky for me my neighbor has some growing in a pot in their backyard so I just helped myself. Thanks Debbie!
After browning the chicken and sauteing the veggies for this pumpkin chili, you add in the other ingredients and let it simmer for 30 minutes. And then you have dinner! I used a combo of red and white kidney beans. The white kidney beans are also known as cannellini beans. But If you can’t find white kidney beans, just use two cans of red kidney beans.
If you are serving this at a party use a slow cooker to keep it warm, it works perfectly. Now you are ready to enjoy a delicious and hearty bowl of pumpkin chili. It is perfect for any fall evening.
Other favorite fall favorite recipes:
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Pumpkin Chili Recipe
Pumpkin Chicken Chili
- 2 Tbsp olive oil
- 1 small onion chopped
- 1 green bell pepper cored, seeded and chopped
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic finely chopped
- 1 lb. ground chicken turkey, or beef
- 2 cans 15 oz. diced tomatoes with liquid
- 1 15 oz. can pumpkin puree
- 2 C chicken stock
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 1 can kidney beans drained, rinsed
- 1 can white kidney beans drained, rinsed
- Heat oil in large pot and add in onion, peppers and garlic. Saute until tender.
- Add in turkey and cooked until browned.
- Add in tomatoes, pumpkin, chicken brown, chili powder, cumin, salt. Bring to a boil
- Reduce heat and add in beans.
- Cover and simmer, stir occasionally for 30 minutes or more.
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Originally posted November 9, 2012
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