Description
Mexican-inspired chicken chili blends hearty protein with seasonal pumpkin’s rich, creamy essence. Warm spices and tender chicken create a comforting bowl perfect for chilly evenings you’ll savor with each satisfying spoonful.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds ground chicken
- ½ small pumpkin (such as Hokkaido or red kuri squash), seeded and cut into bite-sized pieces
- 2 cups chicken broth
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can white beans, drained
Vegetables and Aromatics:
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Seasonings and Fats:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- Black pepper, to taste
- Chipotle pepper flakes, to taste
- ½ cup cream (20% fat)
Instructions
- Dice the pumpkin into uniform, bite-sized cubes, approximately 1/2 inch (1.27 centimeters) in size. Finely mince the garlic, and dice the onion, celery, and carrots into small, consistent pieces.
- Place a large, heavy-bottomed pot over medium heat. Add the olive oil and butter, allowing them to meld and heat together for 1-2 minutes.
- Introduce the pumpkin cubes to the heated oil-butter mixture, spreading them evenly across the pot’s surface. Sauté for 4-5 minutes, stirring occasionally, until the edges develop a golden-brown caramelization.
- Incorporate the minced garlic, diced onion, celery, and carrots into the pot. Stir continuously and cook for 2-3 minutes until the vegetables release their aromatic essence.
- Sprinkle the salt, freshly ground black pepper, dried thyme, oregano, smoked paprika, chipotle pepper flakes, and ground cumin over the vegetables. Mix thoroughly to distribute the spices evenly.
- Add the ground chicken to the pot, breaking it into small, uniform crumbles using a wooden spoon. Cook until the meat turns a rich, golden brown and is no longer pink, approximately 6-7 minutes.
- Pour the chicken broth into the pot, followed by the crushed tomatoes and drained white beans. Gently stir to combine all ingredients, ensuring even distribution.
- Bring the mixture to a vigorous boil, then reduce the heat to low. Cover the pot and allow the chili to simmer for 25-35 minutes, stirring occasionally, until the liquid reduces and the mixture thickens slightly.
- In the final moments of cooking, stir in the cream, creating a luxurious, velvety texture. Taste and adjust the seasoning with additional salt if needed.
- Ladle the hot chili into serving bowls and garnish with your preferred toppings. Serve immediately while piping hot.
Notes
- Boost flavor by browning pumpkin first, creating a rich caramelized base that adds depth to the chili.
- Use ground chicken for a lean protein option that absorbs spices beautifully and keeps the dish lighter than traditional beef chili.
- Control heat levels by adjusting chipotle pepper flakes, allowing you to customize the spiciness to your preference.
- Simmer slowly to blend spices and develop a robust, comforting taste that gets better with time.
- Finish with a splash of cream for a luxurious, silky texture that balances the warm spices and adds a subtle richness.
- Experiment with toppings like fresh cilantro, sour cream, or shredded cheese to elevate the chili’s final presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 345 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 105 mg