Pumpkin Chili with Chicken

Pumpkin Chili with ChickenRecipe
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Leigh Anne Wilkes, 53, Portland, Ore., yourhomebasedmom.com
Serves: 8

Cost per Serving:



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3 tablespoons olive oil
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 1/2 pounds ground chicken
2 15-oz. cans diced tomatoes, undrained
1 15-oz. can pure pumpkin
2 cups low-sodium chicken broth
1 1/2 tablespoons chili powder
1 tablespoon cumin
Salt and pepper
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can white kidney beans, drained and rinsed


Prep: 15 Minutes
Cook: 55 Minutes

1. Warm oil in a large pot over medium heat. Add onion, bell pepper, jalapeño and garlic; sauté until tender, about 12 minutes. Transfer to a bowl. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.

2. Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

Created date

September 2013

Nutritional Information

Calories 338
Fat 13 g
Satfat 3 g
Protein 25 g
Carbohydrate 30 g
Fiber 8 g
Cholesterol 63 mg
Sodium 630 mg