So it’s times to take out our air conditioners, drink pumpkin flavored coffee, and my favorite…start wearing flannel again! With this change of season comes a few classic fall recipes and today we’re gonna start with CHICKEN PUMPKIN CHILI! Yes, a PUMPKIN chili!
To make this start by taking out a large pot, turning your burner on medium heat, and adding in 3 tablespoons of olive oil into it. Once it heats up a bit chop up and add in 1/2 yellow onion, 1 green bell pepper, and 4 teaspoons of minced garlic. Sauté these until they’re tender and remove them from the heat. Once removed add in 2 pounds of chopped up chicken breast in and let it cook for around 5-10 minutes. Last add what you sautéed back in, 1 big can of low sodium diced tomatoes, 1 can of pure pumpkin, 1 1/2 cups of low sodium chicken broth or water, 1/2 tablespoon of chili powder, 1/2 tablespoon of ground cumin, 1 can of low sodium drained kidney beans, and 1 can of low sodium drained white beans. Mix everything together, cover, and let it simmer on for around 30 minutes.
Seriously, my guess is you wouldn’t think chicken would be compatible with pumpkin especially in a chili recipe but I can promise you that it’s absolutely delicious and the pumpkin adds another dimension to the chili while adding even more fiber!
Tips:
- Add other vegetables or spices to change things up!
- Top it with some light brown sugar!
Quick Chicken Pumpkin Chili
What We Used
Ingredients
- 3 Tablespoons Olive Oil
- ½ Yellow Onion – Chopped
- 1 Green Pepper – Chopped
- 4 Teaspoons Minced Garlic
- 2 Pounds Chicken Breast – 32 Ounces
- 1 Can Diced Tomatoes – 28 Ounces Low Sodium
- 1 Can Pumpkin Puree – 15 Ounces
- 1 ½ Cups Bone Broth – or Water (12 Ounces Low Sodium)
- ½ Tablespoon Chili Powder
- ½ Tablespoon Ground Cumin
- 1 Can Kidney Beans – 15.5 Ounces Low Sodium Dark Red
- 1 Can White Beans – 15.5 Ounces Low Sodium
Instructions
- Take out a large pot, turn your burner on Medium Heat, and add in your Olive Oil
- Chop up and sauté your Yellow Onion, Green Pepper, and Minced Garlic once your pot heats up
- Put that mix off to your side, chop up your Chicken Breast, and cook your chopped up Chicken Breast in your pot for around 5-10 minutes
- Drain your beans and add the rest of your ingredients into your pot
- Mix everything together, cover, and let it simmer for 30 minutes
Video
Notes
- Calories: 2997
- Fat: 49g
- Saturated Fat: 6g
- Sodium: 1810mg
- Carbs: 329g
- Fiber: 110g
- Sugar: 60g
- Protein: 310g
- Calories: 499
- Fat: 8.1g
- Saturated Fat: 1g
- Sodium: 301.6mg
- Carbs: 54.8g
- Fiber: 18.3g
- Sugar: 10g
- Protein: 51.6g
Nutrition
2 Comments
Leave a Comment
Meal Prep
iOS Reactions
Have an iPhone? Add The Protein Chef Reactions and have some fun in iMessage!
Read these
Our Mascot, Lana
“1 Can (15g) Pure Pumpkin”
Is this 1 can 425g or just 15g?
Also I like how you’ve posted 2 recipes together like this to make it more of a complete meal + dessert. Easier to convince the wife to make it! Love the site!
Sorry Collin, I just fixed that (it’s ounces). Glad you like the new style!!!