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Pumpkin Chili with Chicken is deliciously perfect way to welcome fall. Two of the seasons favorites combined to make a delicious dinner.
Why You’ll Love This Recipe
Even if you aren’t a pumpkin fan, 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!
Ingredients
- Chicken Stock
- Ground Chicken
- Kidney Beans, red and white
- Pumpkin Puree
- Diced Tomatoes
- Onion
- Green Bell Pepper
- Jalapeño
- Garlic
- Olive Oil
- Chili Powder, Cumin, and Salt
How To Make Pumpkin Chili
- 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.
Tips
- You can substitute ground turkey or ground beef in this recipe.
- White kidney beans are also known as cannellini beans. 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 all that is left is to enjoy a delicious and hearty bowl of pumpkin chili. It is perfect for any fall evening.
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Pumpkin Chili with Chicken
Ingredients
- 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
Instructions
- 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.
Nutrition Facts:
Mentor Mom says
It’s in the crockpot for dinner tonight (made with shredded chicken). I’m not going to tell the kids that there is pumpkin in it, until they tell me how wonderful it is. 🙂
Laurel
mama of 12
Emily says
This sounds delicious, but I still don’t want soup weather! Going on the menu plan for next week!
Marm says
This looks interesting and delicious. It would be a good way to use the other half of a large can of pumpkin when you really don’t want to make 2 pumpkin pies.
Leigh Anne says
A perfect way to use up that leftover pumpkin!
lisa says
YUM! This looks so good. I may have to try this without the chicken and add extra beans!! Thank YOU!
Leigh Anne says
Lisa – It would be delicious with or without the chicken. Hope you like it.
MelanieL says
Looks delicious and hearty for the chilly days we’ve been having too. I’m really looking forward to your cornbread recipe!