Description
A cozy one-pot chili with tender chicken, soft pumpkin, and smoky spices. Perfect for fall nights or when you need something hearty but easy.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
½ small pumpkin (Hokkaido or Red Kuri), seeded and cubed
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp salt
Black pepper, to taste
Chipotle pepper flakes or chili powder
1.5 lbs ground chicken
2 cups chicken broth
1 can (14 oz) crushed tomatoes
1 can (14 oz) white beans, drained
½ cup cream (20% fat or half-and-half)
Instructions
1. Prep all ingredients: cube pumpkin, chop onion, carrots, celery; mince garlic.
2. In a large pot, heat oil and butter over medium heat. Add pumpkin, cook 5 min until browning.
3. Add garlic, onion, celery, carrots. Cook 3 min until fragrant.
4. Stir in salt, pepper, thyme, oregano, paprika, chipotle flakes, and cumin.
5. Add ground chicken, break apart, cook until browned.
6. Add chicken broth, crushed tomatoes, and beans. Stir, bring to boil.
7. Cover, simmer 20–30 min until thickened.
8. Stir in cream, adjust salt. Serve hot with toppings.
Notes
To make vegetarian, use lentils or extra beans and vegetable broth.
Spiciness depends on chili flakes; add jalapeños for more heat.
Great for make-ahead—flavors deepen overnight.
Keeps for 3 days in fridge; freezer-friendly for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 3g
- Sodium: 1148mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 156mg