Pumpkin Chicken Chili
You can never have too many American recipes, so give Pumpkin Chicken Chili a try. One portion of this dish contains about 19g of protein, 20g of fat, and a total of 353 calories. For $1.85 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. 1280 people have made this recipe and would make it again. It works well as a rather cheap main course. If you have salt, ground cinnamon, canned tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Users who liked this recipe also liked Pumpkin Chicken Chili, Pumpkin Chili with Chicken, and Pumpkin Chili with Chicken.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon Cajun seasoning*
1 15-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes, undrained
2 large carrots, peeled and chopped
3 cups chicken broth
1 pound boneless skinless chicken breasts and thighs, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
½ teaspoon ground cinnamon
1 tablespoon ground cumin
½ teaspoon ground sage
2 tablespoons olive oil
2 cups pumpkin puree**
Salt to taste
1 large yellow onion, chopped
Equipment:
pot
Cooking instruction summary:
In a large pot, heat oil to medium heat. Saute the onion for 3 minutes before adding the bell pepper and carrot. Saute veggies until softened but not completely cooked, about 8 minutes stirring consistently.Add the garlic, cumin, sage, Cajun seasoning, and cinnamon and cook an additional minute.Add the chopped chicken and allow the meat to brown just slightly, careful to not cook through.Add the remaning ingredients and stir well.Bring the chili to a full boil. Reduce the heat to medium-low and allow the chili to bubble and simmer about 35 to 40 minutes, or until the veggies and chicken are completely cooked.Serve with your favorite chili toppings!
Step by step:
1. In a large pot, heat oil to medium heat.
2. Saute the onion for 3 minutes before adding the bell pepper and carrot.
3. Saute veggies until softened but not completely cooked, about 8 minutes stirring consistently.
4. Add the garlic, cumin, sage, Cajun seasoning, and cinnamon and cook an additional minute.
5. Add the chopped chicken and allow the meat to brown just slightly, careful to not cook through.
6. Add the remaning ingredients and stir well.Bring the chili to a full boil. Reduce the heat to medium-low and allow the chili to bubble and simmer about 35 to 40 minutes, or until the veggies and chicken are completely cooked.
7. Serve with your favorite chili toppings!
Nutrition Information:
covered percent of daily need
