Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded or cubed
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (4 oz) diced mild green chilies
- 4 cups low-sodium chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Optional toppings: Sour cream, sliced avocado, fresh cilantro, shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Pour in the chicken broth and stir in the pumpkin puree until it is fully incorporated and the liquid is smooth. Add the drained white beans, diced green chilies, cumin, chili powder, oregano, and smoked paprika. Stir well to combine all the spices and bring the mixture to a gentle boil.
- Reduce the heat to low and let the chili simmer for about 15 to 20 minutes. This allows the flavors to meld and the pumpkin to thicken the broth. Stir in the shredded chicken and cook for another 5 minutes until the chicken is heated through. Turn off the heat and stir in the fresh lime juice. Season with salt and pepper to your preference.
- Ladle the hot chili into deep bowls. Top each serving with a dollop of sour cream, a few slices of avocado, and a sprinkle of fresh cilantro. For a bit of texture, serve with tortilla chips or a side of warm cornbread.
- Cook Time: 45 minutes