Pumpkin Chicken Chili

Pumpkin chicken chili with white beans, tomatoes, and warm spices, simmered on the stovetop for an easy, hearty dinner in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 15 oz pumpkin puree
• 15 oz cannellini beans
• 14 oz diced tomatoes
• 3 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 3 minutes per side, just until lightly browned. (about 6 min) — medium heat
2. Add the pumpkin, beans, tomatoes, broth, chili powder, cumin, salt, and pepper. Stir, bring to a boil, then reduce the heat to maintain a steady simmer. (about 5 min) — boil, then low simmer
3. Cover and simmer until the chicken reaches 165°F (74°C) in the thickest part and is tender enough to shred. (about 20 min) — low simmer
4. Transfer the chicken to a plate and shred it with two forks. Return it to the pot and stir the chili until evenly combined and heated through. (about 3 min) — low heat
5. Simmer uncovered until slightly thickened. Taste and adjust the seasoning before serving hot. (about 5 min) — low simmer