Picante Pumpkin Chicken Chili
If you’re looking for a sweet and spicy dish, sit down and enjoy this warming, fall-flavored chili. There are so many layers of flavor in the chili, and the longer you let it simmer, the more pronounced this layered heat will be! Feel free to add more cayenne pepper or additional chilies to accentuate the savory flavors.
Serves 6
2 tablespoons olive oil
1 large yellow onion, chopped
2 large red bell peppers, chopped
2 large canned green chilis, chopped
2 tablespoons minced garlic
1 (14-ounce) can pumpkin purée
1 (14-ounce) can diced tomatoes (not drained)
1 (14-ounce) can ground peeled tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon each salt and pepper
1⁄2 teaspoon cayenne pepper (or more for added spice)
1 pound chicken breasts, cooked and shredded
Chopped cilantro, for garnish
1–2 avocados, pitted and sliced, for garnish
- In a large Dutch oven, heat olive oil over medium heat. Add onion and sauté for about 6 minutes, or until translucent. Add peppers, chilis, and garlic, and sauté for another 6–7 minutes.
- Add pumpkin, tomatoes, and all spices. Bring to a boil, stirring occasionally. Turn heat to low. Let chili simmer on low for about 30 minutes, or until flavors start to meld together. The longer, the better!
- Add shredded chicken and stir for an additional 10 minutes. Serve warm with chopped cilantro and a few slices of avocado on top.
