Pumpkin Chicken Chili

This Pumpkin Chicken Chili combines the warmth of traditional chili with the creamy sweetness of pumpkin, creating a unique yet comforting dish. The tender chicken melds beautifully with spices like cumin and chili powder, while the pumpkin adds a rich texture and subtle sweetness. Perfect for a cozy dinner, this recipe is both hearty and nutritious.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 can (15 oz) pure pumpkin puree
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn (frozen or fresh)
• Fresh cilantro, for garnish
• Sour cream or Greek yogurt, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
3. Add the diced chicken thighs to the pot, cooking until they are browned on all sides, about 5-7 minutes.
4. Pour in the diced tomatoes, chicken broth, pumpkin puree, black beans, and corn. Stir well to combine.
5. Bring the chili to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.