Pumpkin Chicken Chili Recipes

PUMPKIN CHILI

Pumpkin Chili image

A cozy and hearty turkey Pumpkin Chili with pepper, sweet potatoes, and a warm blend of spices. Easy, healthy recipe with rich flavor!

Provided by Erin Clarke / Well Plated

Time 1h10m

Number Of Ingredients 20

Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion (diced)
1 large sweet potato (cut into 1/2-inch chunks)
2 red bell peppers (diced)
1 green bell pepper (diced)
3 cloves minced garlic (about 1 tablespoon)
2 pounds ground turkey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon chili powder
1 1/2 teaspoons chipotle chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 15-ounce can reduced sodium pinto beans (rinsed and drained)
1 15-ounce can pumpkin purée
1 15-ounce can tomato sauce
1 15-ounce can fire-roasted diced tomatoes in their juices
1 1/2 to 2 cups low-sodium chicken broth (or vegetable broth or water)
Sliced jalapeno (avocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving)

Steps:

Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.

Nutrition Facts : ServingSize 1 (of 8), Calories 289 kcal, Carbohydrate 30 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 62 mg, Fiber 8 g, Sugar 10 g

PUMPKIN CHICKEN CHILI

Pumpkin Chicken Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 Fresno chile, seeds removed for less heat if desired, minced
4 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 bay leaf
One 15-ounce can pumpkin puree
4 cups shredded chicken (from 1 whole rotisserie chicken)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained and rinsed
One 16-ounce bag frozen corn, thawed (or 3 to 4 cups fresh corn cut from the cob)
6 slices Cheddar, from the deli
Greek yogurt or sour cream, sliced scallions and tortilla chips for serving, optional

Steps:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.

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