Description
A robust chicken chili swirls with smooth pumpkin puree, aromatic spices, and tender beans. Each spoonful offers smoky paprika warmth, a hint of cayenne heat, and a silky finish balanced by fresh cilantro.
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 14 oz can diced tomatoes
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 cup pumpkin puree
- 1 15 oz can kidney beans
- 1/4 tsp cayenne pepper
- 2 tbsp chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, paprika, salt, and pepper, cooking for another minute.
- Add chicken breast and cook until lightly browned on all sides.
- Pour in diced tomatoes, tomato paste, chicken broth, and pumpkin puree, stirring to combine.
- Bring to a simmer, cover, and cook for 15 minutes.
- Stir in kidney beans and cayenne pepper, then simmer uncovered for 10 more minutes.
- Taste and adjust seasoning if needed, then serve topped with chopped cilantro.
Notes
- Use chicken thighs instead of breast for richer flavor
- Adjust chili powder and cayenne to control heat level
- Pumpkin puree adds creaminess without dairy
- Serve with crusty bread or tortilla chips for dipping