Pumpkin Chicken Chili
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Chicken Chili
Description
This Pumpkin Chicken Chili starts by browning chopped boneless, skinless chicken breast in avocado oil, then mixing in chili powder, oregano, basil, ground ginger, cinnamon, and salt. Chopped carrots and bell pepper are added to develop savory depth. Pumpkin puree and chicken bone broth are stirred in, the pot covered, and brought to a boil, then simmered.
Heirloom tomato is added later to brighten the chili, which cooks uncovered until it reaches the desired thickness, allowing flavors to intensify. The pumpkin puree provides creaminess without dairy, and the blend of warming spices introduces subtle complexity.
The dish is served topped with creamy coconut milk yogurt and chives for a cooling contrast and herbal note. This chili makes a satisfying, nutritious meal featuring balanced textures and warmth suitable for cooler weather or when comfort food is desired.
For those not restricting FODMAPs, adding onion and garlic can deepen flavor further.
Ingredients
- 2 Tbsp avocado oil
- 1 1/4 lbs chicken breast chopped, boneless skinless
- 1 Tbsp chili powder
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp salt to taste, sea salt
- 1/2 green bell pepper chopped
- 2 carrot peeled and chopped, large
- 1 pumpkin puree 15-ounce can
- 1 cup chicken bone broth
- 1 heirloom tomato chopped, medium size
For Serving:
- coconut milk yogurt
- chives
Instructions
- Heat the avocado oil in a Dutch oven or stock pot over medium heat. Add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out. (note: if you're adding onion and garlic, do so now with the chicken!)
- Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue cooking 1 to 3 minutes, until spices are fragrant.
- Add the pumpkin puree and chicken broth, cover and bring to a full boil. Reduce heat to a simmer and cook 15 minutes.
- Remove cover, add the chopped heirloom (or vine-ripened) tomato and continue cooking at a gentle boil, stirring occasionally, until chili reaches desired thickness, about 20 to 30 minutes.
- Serve chili with choice of toppings. I serve with coconut milk yogurt and chives!
Notes
- For additional flavor if not following a Low-FODMAP diet, add ½ to 1 cup chopped yellow onion and 3 cloves minced garlic during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 346kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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