Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili

A tasty fall take on creamy chicken and white bean chili with pumpkin!

Creamy chicken and white bean chili is one of my favorites and in the fall I enjoy adding pumpkin to the mix! Chili is a stew with chili peppers and other ingredients, often meat, beans, and/or veggies. This chili uses smoky chipotle chili peppers in adobo which pair particularly well with the pumpkin! Other than the pumpkin, this is a pretty basic chili with chicken, beans, broth, tomatoes, onions, garlic, paprika, cumin, and oregano. Although you can do it without, I like a creaminess to this chili and it comes from the addition of cream cheese, which also adds it’s amazing flavor! Because of the pumpkin in the chili, I like to add a hint of cinnamon spice and warmth! The chili is finished off with a splash of lime juice and fresh chopped cilantro and I like to serve it garnished with pepitas, avocado, cilantro, green onions, sour cream and shredded white cheddar cheese!

Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili
Pumpkin and White Bean Chicken Chili

Pumpkin and White Bean Chicken Chili

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

A tasty fall take on creamy chicken and white bean chili with pumpkin!

ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground cinnamon (optional)
  • 4 chicken broth cups
  • 2 cups pumpkin puree (1 15 ounce can)
  • 2 (15 ounce) cans white beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes
  • 1 pound boneless and skinless chicken breasts (or thighs)
  • 1 oregano teaspoon
  • 4 ounces cream cheese, warmed
  • 1 tablespoon lime juice (optional)
  • salt and black pepper
  • 1/4 cup fresh cilantro, chopped, plus more for serving
directions
  1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
  2. Add the garlic, chilies, paprika, cumin and cinnamon and cook, mixing, until fragrant, about a minute.
  3. Add the broth, pumpkin puree, beans, tomatoes, chicken and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes.
  4. Remove the chicken, slice or shred and return to the pot.
  5. Mix the cream cheese in and let it melt into the broth.
  6. Add the lime juice and cilantro before seasoning with salt and pepper to taste!

slow cooker: Optionally implement steps 1-2 before placing everything up to and including the oregano into the slow cooker and cooking on low for 8-10 hours, or high for 4-6 hours, before adding the cream cheese and cooking until it melts, about 5-10 minutes and continuing on with step 6.
Option: Use turkey instead of chicken.
Option: Replace chipotle chilis in adobo, paprika and tomatoes with 2 roasted and diced poblanos, 2 roasted and diced jalapenos and 1 cup salsa verde for green/verde version!
Option: Use milk, cream, coconut milk, sour cream or plain yogurt instead of the cream cheese.
Option: Add corn or other veggies.
Option: Garnish with your favorite chili toppings, such as avocado, sour cream, cheese, cilantro, onions, green onions, pepitas, etc.
Option: Use cooked chicken (such as rotisserie) and reduce the simmer time to 10 minutes to save time!

Nutrition Facts: Calories 462, Fat 14g (Saturated 5g, Trans 0), Cholesterol 80mg, Sodium 1411mg, Carbs 51g (Fiber 12g, Sugars 10g), Protein 35g

Nutrition by: Nutritional facts powered by Edamam

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