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Healthy Pumpkin Chicken Chili

  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American

Description

A healthy chicken chili recipe made with pumpkin puree for added veggies and creamy texture.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1 large yellow onion
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/8  tsp cayenne pepper
  • 1/2 tsp nutmeg
  • 2 medium zucchini
  • 1 cup pumpkin puree
  • 2 cans Rotel (10 oz)  or 20 oz diced tomatoes
  • 1.5 lb chicken thighs
  • 4 cups chicken broth

Instructions

Stovetop Instructions

  1. Dice onion and chop zucchini into bite size pieces
  2. Heat oil over medium-low heat in a large pot or dutch oven
  3. Add onions to the pot with the oil and cook until soft and fragrant about 4 minutes
  4. Add chili powder, salt, cumin, cinamon, cayenne, and nutmeg to the pot with the onions
  5. Continue sauteing for another 2 minutes
  6. Add pumpkin puree, rotel, chicken thighs, zucchini, and chicken broth to the pot
  7. Stir gently and increase the heat to high
  8. Cook until the soup boils
  9. Reduce the heat to a low simmer, cover the pot and simmer for 30 minutes, stirring occassionally
  10. Turn off the heat and remove the chicken thighs from the pot and place on a plate or in a bowl
  11. Shred the chicken thighs with two forks
  12. Add shredded chicken thighs back into the pot and stir to mix in
  13. Top your chili with green onion, sour cream, avocado or tortilla chips

Instant Pot Instructions

  1. Dice onion and chop zucchini into bite size pieces
  2. Turn Instant Pot on to saute and add oil to the IP
  3. Add onions to the IP with the oil and cook until soft and fragrant about 4 minutes
  4. Add chili powder, salt, cumin, cinamon, cayenne, and nutmeg to the pot with the onions
  5. Continue sauteing for another 2 minutes
  6. Turn the IP off saute mode
  7. Add pumpkin puree, rotel, chicken thighs, zucchini, and chicken broth to the IP
  8. Stir gently to combine
  9. Close the IP and set the nozzle to sealing
  10. Set the IP on manual for 14 minutes
  11. Allow the IP to come to pressure and cook for 14 minutes and then immediately manually release the pressure
  12. Remove IP lid and remove the chicken thighs from the IP and place on a plate or in a bowl
  13. Shred the chicken thighs with two forks
  14. Add shredded chicken thighs back into the IP and stir to mix in
  15. Top your chili with green onion, sour cream, avocado or tortilla chips

Keywords: chicken chili, healthy chicken chili, healthy pumpkin chicken chili