Description
A hearty chili with pumpkin, white beans, and chicken. It is creamy and mildly spiced. Perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) pumpkin puree
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 ounces) diced green chiles
- 1/2 cup heavy cream or half-and-half
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Cook until soft, about 3 minutes.
- Add chicken pieces. Cook until browned on all sides.
- Stir in cumin, chili powder, salt, and pepper.
- Add pumpkin puree, white beans, chicken broth, and diced green chiles. Stir well.
- Bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in heavy cream. Cook for 2 more minutes.
- Serve hot.
Notes
- You can use canned or cooked white beans.
- Adjust chili powder to your spice preference.
- Top with shredded cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg