I love whipping up Fall Chilli with tender chicken thighs, red bell pepper, and garlic mingled with pumpkin puree, diced tomatoes and kidney beans. I add a blend of chili powder, cumin and smoked paprika to create a robust dish that offers a delightful mix of savory flavors and a unique twist on tradition.
I recently tried out an experiment with Chicken Chili With Pumpkin that totally surprised me. I started off by browning 1.5 lbs of boneless, skinless chicken thighs in olive oil then tossed in a chopped large onion and minced garlic until they got really soft.
Adding red bell pepper gave it a nice crunch and a bit of sweetness, and then I stirred in diced tomatoes and a cup of pumpkin puree that brought an unexpected twist. A generous sprinkle of chili powder, ground cumin and smoked paprika along with dried oregano and a hint of red pepper flakes made the flavors pop.
I know it might sound a little out there but trust me, it is a delicious take on a classic fall dish. This recipe has its own personality, and I am always excited when it hits the table.
Enjoy the adventure in every spoonful!
Why I Like this Recipe
I really love this Chicken Chili with Pumpkin for a bunch of reasons. First, it’s amazing how simple it is to throw together. I season the chicken with salt and pepper, brown it in some olive oil, then throw in a chopped up onion, garlic, and diced red bell pepper – it all comes out so tasty and doesn’t feel overly complicated. Second, the flavors just blend so perfectly – the spicy kick of chili powder, cumin, and smoked paprika really make it pop, and the pumpkin puree gives it a creamy, slightly sweet twist that I can’t get enough of. Third, it’s super hearty and comforting – I mean, the mix of tender chicken, kidney beans, and those canned tomatoes creates a dish that fills me up and warms me right up on a chilly day. Lastly, I appreciate that it’s all made in one big pot, so clean-up isn’t a nightmare after dinner.
Ingredients
- Chicken thighs: Rich in protein and flavor, tender and juicy, super healthy for meal.
- Pumpkin puree: Naturally sweet, high in fiber and vitamins, gives a creamy texture.
- Kidney beans: Hearty source of protein and fiber, adds a firm, satisfying bite.
- Diced tomatoes: Tangy burst of flavor, rich in vitamin C, brightens up dish.
- Red bell pepper: Crunchy and sweet, full of vitamins, offers a pop of color.
- Garlic: Provides aroma and subtle spice, supports heart health, very flavorful.
- Olive oil: Smooth and rich healthy fat, boosts flavour and helps with cooking.
- Chili powder: Smokes, warms and adds depth, gives a spicy kick to dish.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
How to Make this
1. Season the chicken pieces with salt and pepper and set them aside.
2. Heat the olive oil in a big pot over medium heat and add the chicken, cook it until its browned on all sides then take it out.
3. In the same pot, toss in the chopped onion and cook it until it gets soft and a bit golden.
4. Add the minced garlic and diced red bell pepper and stir for about 2 minutes.
5. Put the chicken back into the pot and mix in the canned tomatoes, pumpkin puree and drained kidney beans.
6. Pour in the chicken broth and give it a good stir.
7. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano and if you like a little heat, add the red pepper flakes.
8. Bring the whole mixture to a simmer then reduce the heat so it stays at a gentle simmer.
9. Cover the pot and let it cook for about 25 to 30 minutes until the chicken is tender and all the flavours are well blended.
10. Give it a final stir and adjust the salt and pepper if needed. Enjoy your Chicken Chili with Pumpkin while its warm.
Equipment Needed
1. Large pot for simmering the chicken chili
2. Chef knife to chop the onion, garlic and red bell pepper
3. Cutting board to prep all your veggies and chicken
4. Mixing bowl to season the chicken pieces with salt and pepper
5. Measuring spoons and cups for the spices, olive oil, pumpkin puree and broth
6. Wooden spoon for stirring all the ingredients together
7. Can opener to open the diced tomatoes and kidney beans
FAQ
Chicken Chili With Pumpkin Recipe Substitutions and Variations
- Chicken thighs – You could try chicken breasts if you dont mind a leaner flavor; just be careful not to overcook ’em.
- Pumpkin puree – You can swap this with butternut squash puree or even sweet potato puree if you cant find pumpkin.
- Diced tomatoes – If you’re in a pinch, fire-roasted tomatoes or even crushed tomatoes work just fine.
- Kidney beans – Black beans or pinto beans make a good alternative and add a slightly different taste.
- Olive oil – Grapeseed oil or avocado oil can be used instead for frying the onions and garlic.
Pro Tips
1. Try not to overcrowd the chicken when browning it because doing it in batches helps to get a nice sear that really boosts the flavor of your dish
2. Give the onion and garlic enough time to get soft and a little golden before adding the bell pepper so that their natural sweetness comes out, it makes the overall taste way better
3. Keep an eye on the thickness of your simmering sauce since the pumpkin puree can make it really thick sometimes; if it’s too heavy you can add a little extra chicken broth to loosen it up
4. Make sure to taste as you go and adjust the salt and spices since simmering can change the intensity of the flavors; a few extra pinches might give you the perfect balance
Chicken Chili With Pumpkin Recipe
I love whipping up Fall Chilli with tender chicken thighs, red bell pepper, and garlic mingled with pumpkin puree, diced tomatoes and kidney beans. I add a blend of chili powder, cumin and smoked paprika to create a robust dish that offers a delightful mix of savory flavors and a unique twist on tradition.
4
servings
350
kcal
Equipment: 1. Large pot for simmering the chicken chili
2. Chef knife to chop the onion, garlic and red bell pepper
3. Cutting board to prep all your veggies and chicken
4. Mixing bowl to season the chicken pieces with salt and pepper
5. Measuring spoons and cups for the spices, olive oil, pumpkin puree and broth
6. Wooden spoon for stirring all the ingredients together
7. Can opener to open the diced tomatoes and kidney beans
Ingredients
-
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
-
Salt and pepper, to taste
-
2 tablespoons olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
1 red bell pepper, diced
-
1 can (14.5 oz) diced tomatoes
-
1 cup pumpkin puree
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 cup chicken broth
-
2 tablespoons chili powder
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
1/4 teaspoon red pepper flakes (optional)
Directions
- Season the chicken pieces with salt and pepper and set them aside.
- Heat the olive oil in a big pot over medium heat and add the chicken, cook it until its browned on all sides then take it out.
- In the same pot, toss in the chopped onion and cook it until it gets soft and a bit golden.
- Add the minced garlic and diced red bell pepper and stir for about 2 minutes.
- Put the chicken back into the pot and mix in the canned tomatoes, pumpkin puree and drained kidney beans.
- Pour in the chicken broth and give it a good stir.
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano and if you like a little heat, add the red pepper flakes.
- Bring the whole mixture to a simmer then reduce the heat so it stays at a gentle simmer.
- Cover the pot and let it cook for about 25 to 30 minutes until the chicken is tender and all the flavours are well blended.
- Give it a final stir and adjust the salt and pepper if needed. Enjoy your Chicken Chili with Pumpkin while its warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 14g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 8g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 6g
- Protein: 28g
- Vitamin A: 700IU
- Vitamin C: 40mg
- Calcium: 70mg
- Iron: 3mg
