White Chicken Chili With Pumpkin Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) chopped green chilies
- 1 can (15 oz) 100% pure pumpkin puree
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded or cubed
- 1/2 cup heavy cream or sour cream
- Optional toppings: fresh cilantro, sliced avocado, shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the chopped green chilies, pumpkin puree, and chicken broth. Use a whisk or a large spoon to ensure the pumpkin is fully incorporated into the broth, creating a smooth, orange-tinted liquid base.
- Add the drained beans to the pot along with the cumin, oregano, chili powder, salt, and black pepper. Stir well to distribute the spices throughout the chili.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer uncovered for about 15 to 20 minutes. This allows the flavors to deepen and the broth to thicken slightly.
- Stir in the shredded cooked chicken and the heavy cream (or sour cream). Continue to cook for another 5 minutes until the chicken is heated through and the chili is rich and creamy. Taste and adjust salt or pepper if needed.