Healthy Pumpkin Chicken Chili
A healthy chicken chili recipe made with pumpkin puree for added veggies and creamy texture.
Servings 6 servings
Calories 365kcal
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
