Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken (or shredded cooked chicken)
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) 100% pure pumpkin puree
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic and cook for just 1 minute until fragrant.
- Add the ground chicken to the pot. Break it up with a spoon and cook until it is no longer pink. If using pre-cooked shredded chicken, add it now and stir to coat.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to let the spices toast.
- Pour in the pumpkin puree, black beans, diced tomatoes, and chicken broth. Stir well to combine all ingredients.
- Bring the chili to a gentle boil, then turn the heat down to low.
- Cover the pot and let it simmer for 20 to 30 minutes. This helps the flavors develop and the texture thicken.
- Taste the chili and add more salt or pepper if needed before serving.
- Cook Time: 45 minutes