Description
A hearty and comforting Pumpkin Chicken Chili with Cottage Cheese, perfect for cool evenings. This recipe combines tender chicken, warming spices, and the unique sweetness of pumpkin with a creamy cottage cheese topping.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup cottage cheese (for topping)
- Fresh cilantro (for garnish, optional)
Instructions
- Gather all ingredients, ensuring everything is diced, measured, and ready for cooking.
- In a large pot, heat olive oil over medium heat.
- Add the diced chicken to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
- Add the chopped onion and bell pepper to the pot. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the ingredients with spices.
- Pour in the chicken broth, pumpkin puree, kidney beans, and diced tomatoes with their juices. Stir until fully combined.
- Bring the mixture to a boil. Reduce the heat to low and simmer for about 20-30 minutes, allowing the flavors to meld.
- Check the seasoning and adjust salt and pepper according to your preference.
- Ladle the chili into bowls and top each serving with a generous scoop of cottage cheese. Garnish with fresh cilantro if desired.
Notes
- Experiment with spices: Adjust chili powder for heat or smoked paprika for depth.
- Add fresh herbs like oregano or thyme for extra flavor.
- Top with crushed tortilla chips for added texture.
- For a vegetarian option, substitute chicken with hearty vegetables like zucchini, mushrooms, and bell peppers.
- Add diced sweet potatoes for extra sweetness and nutrition.
- Include diced jalapeños or a dash of hot sauce for a spicier kick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A