Kelly’s Chicken Pumpkin Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.7
  • Total Fat: 5.0 g
  • Cholesterol: 44.8 mg
  • Sodium: 910.2 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 9.3 g
  • Protein: 23.7 g

View full nutritional breakdown of Kelly’s Chicken Pumpkin Chili calories by ingredient


Introduction


I love fall. I love cold crispy weather. And, I love pumpkin. But I’m not too crazy about sweet pumpkin dishes or even about sweet “sweet” potato dishes either. So I decided to make a savory pumpkin recipe. A couple of nights ago, my family pitched in together to make chili on a cold frosty Nebraska night. Tonight it is a cold chilly Texas night and chili seemed to be on order too. Hubby had two servings (unusual for him) and said, “you have to remember how to make this, it’s good.” So, here it is…
I love fall. I love cold crispy weather. And, I love pumpkin. But I’m not too crazy about sweet pumpkin dishes or even about sweet “sweet” potato dishes either. So I decided to make a savory pumpkin recipe. A couple of nights ago, my family pitched in together to make chili on a cold frosty Nebraska night. Tonight it is a cold chilly Texas night and chili seemed to be on order too. Hubby had two servings (unusual for him) and said, “you have to remember how to make this, it’s good.” So, here it is…
Number of Servings: 8

Ingredients

    1 tbsp Extra Virgin Olive Oil
    2 leek Leeks
    2 stalk, large (11"-12" long) Celery, raw
    2 medium Carrots, raw
    3 clove Garlic
    4 cup Campbell's low sodium chicken broth
    3.5 cup Libbys 100% pure pumpkin, canned
    425 gram(s) 365 Everyday Value Organic Black Beans
    1 serving Birdseye Steam Fresh Corn 3/4 cup (by KIMSFITJOURNAL)
    8 oz Fage Greek Yogurt 2% plain
    1 tbsp Cumin seed
    3 tsp Pinto Bean Seasoning, Bolner's Fiesta (by CFSPARK1)
    2 tsp Spices: Gebhardt's Chili Powder (by AZURE7SKY)
    1 tsp Salt
    .5 tsp Pepper, black
    1 tsp Pepper, red or cayenne
    2 tbsp Bragg Apple Cider Vinegar
    16 oz Tyson Frozen Fully Cooked Oven Roasted Diced Chicken Breast (by LLBEAN75)

Tips

I prefer to make this very thick so it is like a chili. You can easily turn it into a tortilla type soup and stretch the recipe for more people if you add more broth. if you do that, you will need to adjust the seasoning by probably adding more.
I served the Chicken Pumpkin Chili with a dob of greek yogurt, grated cheese, and sprinkling of chopped cilantro.

*I ground my own comino seed in a small mortar and pestle. I also used leeks. I find leeks sweeter and smoother tasting than regular onions, and prefer to use them whenever I can find them. Leeks are not green onions or scallions. Leeks are a fat chubby stubby wonderful thing that you need to discover if you don't know about them.


Directions

Heat olive oil in deep soup pan, add leeks, celery , garlic. Sweat out the leeks and celery until they are just starting to caramelize, then add the carrots. Sauté till carrots are tender, add the black beans, corn, pumpkin, mix up. Add the spices, and cider vinegar mix up. Add some broth until it is like runny pudding in consistency ( it will not use all the broth). Add the yogurt. Now add the corn and chicken. heat and stir. If it gets to thick, add more broth. Keep stirring every once in a while until the chicken is hot. Add more broth if you need to. You will probably not use all the broth.


Serving Size: 8 LARGE bowls

Number of Servings: 8

Recipe submitted by SparkPeople user KAYAKBABE.