A tasty fall take on creamy chicken and white bean chili with pumpkin!
Creamy chicken and white bean chili is one of my favourites and in the fall I enjoy adding pumpkin to the mix! Chili is a stew with chili peppers and other ingredients, often meat, beans, and/or veggies. This chili uses smoky chipotle chili peppers in adobo which pair particularly well with the pumpkin! Other than the pumpkin, this is a pretty basic chili with chicken, beans, broth, tomatoes, onions, garlic, paprika, cumin, and oregano. Although you can do it without, I like a creaminess to this chili and it comes from the addition of cream cheese, which also adds it’s amazing flavour! Because of the pumpkin in the chili, I like to add a hint of cinnamon spice and warmth! The chili is finished off with a splash of lime juice and fresh chopped cilantro and I like to serve it garnished with pepitas, avocado, cilantro, green onions, sour cream and shredded white cheddar cheese!
Pumpkin and White Bean Chicken Chili
Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 6
A tasty fall take on creamy chicken and white bean chili with pumpkin!
ingredients
- 1 tablespoon oil
- 1 onion, diced
- 4 cloves garlic, chopped
- 2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon ground cinnamon (optional)
- 4 cups chicken broth
- 2 cups pumpkin puree (1 15 ounce can)
- 2 (15 ounce) cans white beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes
- 1 pound boneless and skinless chicken breasts (or thighs)
- 1 teaspoon oregano
- 4 ounces cream cheese, warmed
- 1 tablespoon lime juice (optional)
- salt and black pepper
- 1/4 cup fresh cilantro, chopped, plus more for serving
directions
- Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
- Add the garlic, chilies, paprika, cumin and cinnamon and cook, mixing, until fragrant, about a minute.
- Add the broth, pumpkin puree, beans, tomatoes, chicken and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes.
- Remove the chicken, slice or shred and return to the pot.
- Mix the cream cheese in and let it melt into the broth.
- Add the lime juice and cilantro before seasoning with salt and pepper to taste!
Slow Cooker: Optionally implement steps 1-2 before placing everything up to and including the oregano into the slow cooker and cooking on low for 8-10 hours, or high for 4-6 hours, before adding the cream cheese and cooking until it melts, about 5-10 minutes and continuing on with step 6.
Option: Use turkey instead of chicken.
Option: Replace chipotle chilis in adobo, paprika and tomatoes with 2 roasted and diced poblanos, 2 roasted and diced jalapenos and 1 cup salsa verde for green/verde version!
Option: Use milk, cream, coconut milk, sour cream or plain yogurt instead of the cream cheese.
Option: Add corn or other veggies.
Option: Garnish with your favourite chili toppings, such as avocado, sour cream, cheese, cilantro, onions, green onions, pepitas, etc.
Option: Use cooked chicken (such as rotisserie) and reduce the simmer time to 10 minutes to save time!
