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Healthy Pumpkin Chicken Chili

A healthy chicken chili recipe made with pumpkin puree for added veggies and creamy texture.
Course Dinner
Cuisine American
Keyword chicken chili, healthy chicken chili, healthy pumpkin chicken chili
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 365kcal
Author Madeline

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

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

Instant Pot Instructions

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

Nutrition

Serving: 6g | Calories: 365kcal | Carbohydrates: 15g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1304mg | Potassium: 860mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7551IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 4mg