Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (4 oz) chopped green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, sour cream, and sliced avocado for garnish
Instructions
- Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, 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. Be careful not to burn the garlic, as it can turn bitter.
- Add the cumin, smoked paprika, oregano, and cayenne pepper to the pot with the onions and garlic. Stir constantly for about 1 minute. Toasting the spices in the oil before adding liquids wakes up the essential oils and creates a much deeper, more vibrant flavor base for your chili.
- Pour in the chicken broth, pumpkin puree, and chopped green chilies. Stir well to ensure the pumpkin is fully incorporated into the broth. Add the drained white beans. Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer uncovered for about 15 to 20 minutes to allow the flavors to meld and the liquid to slightly thicken.
- Fold in the shredded cooked chicken and let it heat through for 5 minutes. Stir in the fresh lime juice to brighten the flavors. Taste the chili and season with salt and black pepper as needed. If the chili is too thick, add a splash more broth; if you prefer it thicker, mash a few of the beans against the side of the pot with a spoon.
- Ladle the hot chili into deep bowls. Top each serving with a dollop of sour cream, a sprinkle of fresh cilantro, and a few slices of creamy avocado. Serve immediately with tortilla chips or a side of warm cornbread.
- Cook Time: 45 minutes