This chicken pumpkin chili is hearty, comforting and made with clean ingredients. Bonus: it only takes about 30 minutes to prepare and is perfect for meal prep!
During the fall and winter months, chili is my saving grace. I love making a big batch of chili for meal prep to eat for the rest of the week. It keeps well and is perfect for warming you up when the weather is cold and gloomy. Chili is incredibly versatile, so it is easy to mix things up without getting too sick of it. This white chicken chili recipe I shared last year was a huge hit; this year I wanted to give you guys another option!
I love a good slow-cooker chili as much as the next blogger, but sometimes you need to whip something up to eat within the hour. Slow-cooker recipes take a bit more planning, so this chili is an amazing stove-top alternative when you need a good meal right away.
Chili is an awesome dish when you want a really filling, nourishing meal that is full of flavor. You can keep the ingredients really clean without sacrificing flavor, which is perfect if you’re trying to feed healthy food to picky eaters. The other great thing about chili? The toppings.
Basically, any food that you can put toppings on is a winner in my book. I love topping chili with all the goods – greek yogurt, avocado, tortilla chips, cheese, jalapeno… The possibilities are endless. This time, I rolled two options. The first has greek yogurt, cilantro, and plantain chips for some extra crunch. The second version is served with chili’s best friend – cornbread.
For the cornbread pictured here, I used a little semi-homemade hack with some fall flair. I started with gluten-free cornbread mix and followed the package instructions for eggs and milk. Then I replaced half the oil package called for on the package with pumpkin puree and baked it into muffins. It turned out amazing! The cornbread muffins were still crumbly and delicious, and they were a little lighter thanks to the pumpkin. Give it a try if you need a quick cornbread to go with your chili!
- 1 lb Ground Chicken
- 1 Cup Diced Onion
- 1 Can of Black Beans, Drained and Rinsed
- 1½ Cup of Low-Sodium Chicken Broth
- 2 Cloves of Garlic, Minced
- 1 Cup Pumpkin Purée
- 2 Tablespoons Taco Seasoning (I used Simply Organic)
- 2 Tablespoon of Chili Powder
- 1 Tablespoon of Oil (I used Thrive Algae Oil)
- Salt and Pepper to Taste
- Heat the oil in a large pot over medium heat. Add the onions and garlic and saute until fragrant.
- Add the ground chicken to the pan, and cook until the chicken is browned and cooked through. Mix in the spices until the chicken is coated.
- Add the pumpkin puree and beans to the pan, and stir until they are all mixed together.
- Pour the broth into the pan, and stir until combined. Bring the chili to a boil and reduce the heat down to low to let it simmer together for ~10 minutes, stirring regularly as it thickens.
Your Turn:
- What is your favorite fall/winter go-to meal?
- What is your favorite chili topping?
Ohhhh yeah, this is happening ASAP!
Thanks Sara! It’s so easy and so good!
We make a lot of chili and soups this time of year, too. Love the addition of pumpkin, sounds downright delicious!
Mmmmm this looks so warm and delicious and comforting!
It is just starting to cool down here in Austin so soups and chilis are gonna be coming into meal prep. I love this idea, and the pumpkin cornbread sounds amazing!
This chili sounds so cozy and delicious! I love the addition of pumpkin!! I have a go-to chicken chili recipe without pumpkin that I love! 🙂
Gahhh I made chili last night and forgot to use this recipe!!! Darnitttttt