A hearty, smoky chicken chili with pumpkin, white beans, and warming spices, perfect for cozy dinners.

Scale

2 tbsp olive oil

1 lb ground chicken

2 cups diced pumpkin

1 large onion, diced

3 garlic cloves, minced

2 carrots, diced

2 celery ribs, diced

1 tsp smoked paprika

1 tsp cumin

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp chipotle pepper flakes

4 cups chicken broth

1 can (14 oz) crushed tomatoes

1 can (15 oz) cannellini beans, drained and rinsed

1/2 cup heavy cream

Salt and pepper to taste

Fresh cilantro, cheddar, and sour cream for topping

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1. Heat olive oil in a large pot over medium heat. Add pumpkin and cook until caramelized at the edges.

2. Add onion, garlic, carrots, and celery. Cook until softened.

3. Stir in smoked paprika, cumin, oregano, thyme, and chipotle flakes.

4. Add ground chicken, breaking it apart as it cooks.

5. Pour in chicken broth, crushed tomatoes, and beans. Stir well.

6. Simmer for 30 minutes until thickened and flavors meld.

7. Stir in heavy cream, adjust seasoning, and serve hot with toppings.

You can swap fresh pumpkin for 1 cup canned pumpkin puree.

For extra spice, add more chipotle or jalapeños.

This chili tastes even better the next day.