Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
Feel free to make this recipe your own. Swap ground chicken for turkey or beef if that’s what you have on hand. And if you prefer a spicier kick, add a dash of cayenne pepper or a chopped jalapeño.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground chicken, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Mix in the pumpkin puree, black beans, diced tomatoes, and chicken broth. Stir well to combine.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to distribute the spices evenly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
This recipe is forgiving, so don’t stress about getting each step perfect. Remember, it’s about feeding your family with love, not winning a culinary award.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin chicken chili, recipe, cooking, food
