Pumpkin Chili | Home
Recipe Description
If you’re trying to hide a nutritious ingredient in a recipe then use pumpkin puree in chili. Not only is it adding high amounts of vitamin A along with many other health benefits, it creates a hearty bowl of comfort. This creamy bowl of chili is packed with flavor in every spoonful. I love garnishing this chili with pumpkin seeds because they add a nice bite of texture. Raw red onions, jalapeno and plain Greek yogurt are my other go to toppings for this hearty dish.
Ingredients
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 jalapeños, diced
- 2 tbsp olive oil
- 1 pound ground chicken
- 15oz cannellini beans
- 15oz black beans
- 10oz can diced tomatoes with green chilies
- 1 yellow bell pepper, chopped
- 15oz pumpkin purée
- 1 cup water
- Seasoning: 1 tsp oregano, 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, ½ tsp cayenne, ½ black pepper, ½ tsp sea salt
Steps
- Over medium heat, saute the onions, garlic and jalapeno in two tablespoons of olive oil until tender, about 2-3 minutes. Then add the ground chicken, sprinkle with a pinch or two of salt, then use a wooden spoon to break up the meat as it cooks.
- Once there isn’t any more pink and the chicken is cooked through, add the rest of the ingredients: bell pepper, beans, pumpkin, tomatoes, water and seasoning. Stir to combine.
- If you are using a pot on the stove, bring the mixture to a light bubble, then lower heat, slightly cover with a lid and simmer for 30 minutes.
- If you are using an Instant Pot, turn off the saute mode, then lock the lid into place. Make sure the valve is in the sealing position. Pressure cook on high for 15 minutes. After that 15 minutes, let it sit to naturally release pressure for 10 minutes, then move the valve to venting and release the rest of the pressure.
- Serve hot with optional garnishes like: plain Greek yogurt, sliced onions, sliced jalapenos, pumpkin seeds, cilantro, cheese or avocado.
- Store in an airtight container in the fridge for up to 5 days.