Pumpkin Chicken Chili Quick and Easy
This Easy Pumpkin Chicken Chili is perfect for fall and makes a great weeknight dinner or meal prep favorite. I love to freeze soups and chili for leftovers! This dish is the perfect freezer meal.
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Ingredients
1 teaspoon olive oil
1 pound boneless skinless chicken breasts Cut into cubes about 1/2 – 1 inch thick.
1/2 cup chopped onions
2-3 garlic cloves, minced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chicken broth
15 oz 100% pureed pumpkin Canned
1 15oz can of diced tomatoes and chilis Do not drain.
1 15oz can chili beans I like a spicy kick, so I choose medium spiced beans. Do not drain.
1 15oz can black beans Drained.
6 oz can tomato paste (Optional) Omit if you want strong, pumpkin flavor.
4 oz cream cheese Can also substitute 1 cup of coconut milk.
Homemade Chili Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon red cayenne pepper optional for spicy
Instructions
Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
Cook for 3-4 minutes until no longer pink. Remove and set aside.
If needed, add additional olive oil, onions, and peppers to the pot. Saute for a few minutes until the veggies are soft.
Add in the minced garlic and stir.
Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (remember this optional), the remaining chili seasoning, and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
Open the pot and add the cream cheese. Stir continuously until melted.
Cool before serving.
CHICKEN PUMPKIN CHILI & A MICROWAVE COBBLER!
Pumpkin Chili Calories:
Cobbler Calories:
'Tis the season of warmer desserts and PUMPKIN! Today we're making a healthy, quick, delicious, and high fiber CHICKEN PUMPKIN CHILI paired with a MICROWAVE PROTEIN COBBLER recipe!
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Can all be found on our website (linked above) in the recipe card!
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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How to Make Pumpkin Chili with Fresh Pumpkin
Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices. Ready in under an hour. Even better the next day.
Printable Recipe:
#SimplyRecipes #chili #pumpkin
Quick Low Carb Pumpkin Chili | Weeknight Recipes | Fall Recipes
#lowcarbrecipes #glutenfreerecipes #pumpkinrecipes
Hey friends, in this video I share how to make my favorite Quick Low Carb Pumpkin Chili! This pumpkin chili is teeming with smoky and warm spice and I think it's comforting and delicious. ???????? It is also versatile in that you can use ground turkey, ground beef or ground chicken in this recipe. We typically use ground turkey for everything as it's one of our favorite proteins, so that's what I use in this video. Also, I typically add in one fresh jalapeño that's been seeded and chopped, but I did not have one in my cupboard this afternoon so we'll call that an optional ingredient! This Quick Pumpkin Chili is one of my go-to seasonal, weeknight dinners and my whole family loves it. It's great anytime of the year and it's a flavorful weeknight meal as it can be on the the table and ready to serve in about 30 minutes! I hope you enjoy the recipe and remember sharing is caring, y'all!!
I'm publishing this video ahead of my written blog post, however the link to the printable recipe for this Quick Low Carb Pumpkin Chili will be available here for you very soon!! Check back in a bit!
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Clean Eating Turkey + Pumpkin Chili
Clean Eating Turkey + Pumpkin is a protein-packed meal perfect for a chilly fall day. I love making this for dinner and eating the leftovers for lunch throughout the week.
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Pumpkin Chili | Kin Community
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AMY'S PUMPKIN TURKEY CHILI
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
1 pound ground turkey (dark meat preferred)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
METHOD:
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
In another skillet, cook the turkey until well done (no longer pink) Transfer everything into a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours.