Chicken Black Bean Pumpkin Chili is a hearty but healthy fall meal! Pair it with cornbread or tortilla chips, and dig in!
Happy first day of fall!
But first, I know what you’re thinking – pumpkin in chili?! Don’t worry, it tastes nothing like a mash-up of pumpkin pie and chili. There aren’t any pumpkin-y spices to be found in this chili – only pureed pumpkin. The pumpkin puree adds a teeny tiny hint of sweetness and also gives it a boost of Vitamin A and potassium. Who knew eating pumpkin was so good for you?!
Along with the health benefits from the pumpkin, this Chicken Black Bean Pumpkin Chili also stays healthy with the lean ground chicken. If you want to go totally vegetarian, just omit the chicken and add an extra can of black beans.
Another thing this chili has going for it? I had it to the simmering point of the recipe within 20 minutes of starting. Granted, I was in a rush so I was whipping through things pretty quick. However, if you get the chicken on the stove right away, you can chop up the veggies while the chicken is cooking. Then it’s just a matter of opening a bunch of cans and dumping it all in.
A little note about the heat level – I kept mine pretty mild because 1) I’m a wuss and 2) I wanted Lars to be able to eat it. I put a range for the amount of cayenne pepper to add so I would just start on the lower end and add more and more to your liking.
Like all chilis, toppings are also a personal preference. I consider cheese, plain Greek yogurt, and green onions not optional. I also loved breaking up some tortilla chips and putting that on top of this chili, too. Add whatever you prefer! Cilantro would be delish, too.
Looking for more chili recipes? Check these out!