Pumpkin Chicken Chili

Pumpkin Chicken Chili is a secretly healthy dinner you'll love! Made with a few ingredients, It's easy to make in no time!

Prep Time10

Cook Time6

Total Time6 10

Servings: people

Calories: 197kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 cup onion finely chopped
2.5 cups red or orange peppers chopped in small pieces
1 cup pumpkin puree
1.5 teaspoon chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup chicken broth low or no salt
avocado or guacamole, green onions (for serving)

Instructions

Crockpot Instructions

Chop onions and peppers. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to crockpot.)
Lay chicken breasts along the bottom of the crockpot.
Cover chicken with pumpkin puree, onions/peppers, broth and spices.
Cover and cook on low for 6 hours.
After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients
Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.
Garnish with avocado or guacamole + enjoy!

Instant Pot Instructions

Note: You will need 1 cup of chicken broth, not 1/4 cup to make this in the instant pot. All other ingredients are the same. You need extra broth to prevent a burn notice.
Set your instant pot to sauté and add 1 teaspoon of olive oil. Sauté the peppers, onions and spices together for 2 minutes.
Pour in 1 cup of chicken broth and pumpkin. Stir together.
Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture.
Cook on high pressure for 8 minutes. Allow a 5 minute natural release.
Remove the chicken from the pot. Shred the chicken and stir it into the pumpkin mixture.
Garnish with avocado or guacamole + enjoy!

StoveTop Instructions

Heat 1 teaspoon of olive oil in a large pot. Sauté peppers, onions and spices together for 2 minutes.
Pour in chicken broth and pumpkin. Stir together.
Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture.
Cover and cook on low heat for 30 mins to an hour. Once cooked, remove chicken and shred. Add shredded chicken back to the pot and stir.
Garnish with avocado or guacamole + enjoy!

Video

Notes

How should I serve this healthy chicken chili?

If you're paleo or whole30 you can serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains. It is also great over a salad. If you aren't following a strict paleo/whole30 diet I like to put this over rice or quinoa.

Can I freeze this chili?

Yes you can and totally should freeze this chicken chili! This chili freezes very well. In fact, I get 3 or 4 small containers and divided the leftovers from the crockpot once we're done eating it for dinner. Then, when you're ready to enjoy, you can take a container out of the freezer an heat over the stove or in the microwave. It's great for a quick meal!

Can I make this chili with turkey or beef instead of chicken?

Yes, you can make this chili with beef or turkey instead of chicken. It is just as delicious! Simply brown the beef or turkey before you put it in the crockpot!

Nutrition