Pumpkin White Bean Chicken Chili
Pumpkin white bean chicken chili is a flavorful and nutritious meal that you'll want to make again and again this fall! It comes together in one pot and tastes even better the next day.
Ingredients
- 1 1/2 lb chicken breast
- 4 tbsp. olive oil divided
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeno chopped + extra for serving
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 5 cups chicken broth
- 1 can pumpkin puree
- 1 can white beans
- 1 can green chiles
- 1 cup fresh or frozen corn
- 1 cup cilantro + more for serving
- plain greek yogurt to serve
- sliced avocado to serve
Instructions
- Heat 2 tablespoons of olive oil over medium high heat in a pot. Add the chicken and saute for about 3-5 minutes then remove and set aside.
- In the pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened.
- Add cumin, oregano, paprika, cayenne pepper, cinnamon and salt and peppers. Reduce heat to medium and let simmer.
- Add the chicken stock, pumpkin puree, beans, and chilies.
- In the bowl of a stand mixer or using two forks, shred the chicken.
- Once shredded, add in the chicken, corn and cilantro. Stir to combine.
- Add to a bowl to serve and top with sliced avocado, jalapeno, greek yogurt and cilantro. Enjoy!