Pumpkin Chicken Chili
User Reviews
4.9
39 reviews
Excellent
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Servings
6 servings
Pumpkin Chicken Chili
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tablespoons olive oil
- 1/2 onion yellow, large, chopped
- 1/2 green bell pepper large, cored, seeded and chopped
- 3 cloves garlic finely chopped
- 1 1/2 pounds chicken ground
- 1 diced fire-roasted tomatoes can (14.5 ounce), with liquid
- 1 pumpkin puree 15 ounce can
- 12 ounces pumpkin beer or any other beer you have on hand
- 1 tablespoon ancho chile powder ground
- 1 tablespoon New Mexico chile powder ground
- 1 pinch red chile flakes size of pinch depends on preferred spiciness
- 1 teaspoon ground cumin preferably freshly ground
- 1 Kidney Beans rinsed and drained, 15 ounce can
- kosher salt
- black pepper freshly ground
- 1 1/2 tablespoons red wine vinegar
- sour cream for serving; Greek yogurt or creme fraiche would work well here too
- cilantro chopped; for serving
- scallion sliced; for serving
- Pepitas roasted, salted; for serving
- lime wedges, for serving
Instructions
- Warm oil in a large cast iron pot (I used my 4 Quart KitchenAid Cast Iron Pot) over medium-high heat. Add onion, bell pepper and garlic, and cook until the vegetables are tender but not brown (5 - 7 minutes), stirring occasionally. Add the ground chicken, and cook until browned all over. I like to get all the meat in the pan, stir to combine, and then let sit for a few minutes to really get some brown color. If you continuously move the meat around, no caramelization will occur. You won't get that much dark brown color here, but even just a little bit will help with flavor.
- Add the fire-roasted tomatoes, pumpkin puree, pumpkin beer, chile powders, cumin, kidney beans, salt and several turns of black pepper, sitting to combine. Bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally to ensure nothing burns on the bottom. Stir in red wine vinegar, then taste for seasoning. Add more kosher salt, black pepper and red wine vinegar to taste. Flavors should be big and bold, but don't overdo the vinegar, because the soup is served with lime wedges (which will add more acid).
- To serve, ladle the chili into a soup bowl, and top with sour cream, chopped cilantro and pepitas. Provide lime wedges for squeezing.
Notes
- * I made my own ground chicken here using 4 chicken thighs (with skin) and a food processor. It's very easy to do! Here's a simple tutorial. Ground chicken usually comes in 1 pound - 1.25 pound packages at the grocery store. If that's all you can find, just use that here. Ground turkey or beef would work well too.
- ** When making chili, I love using a mixture of chile powders to add depth of flavor. If you don't have access to these types of chile powders (or they are super expensive), you could definitely use the spice labeled "Chili Powder." Just keep in mind that chili powders usually have other things mixed in like garlic and oregano, so the end result might taste a little different.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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