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    Home » Soups and Stews

    White Bean Pumpkin Chicken Chili

    Published: Oct 30, 2020 · Modified: Jan 28, 2024 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    When most of us think of chili we don't think of chicken ... and we certainly don't think of pumpkin! However, this recipe for White Bean Pumpkin Chicken Chili is just what the doctor ordered. It's warming, can be spicy if you want, and is full of nutrition!

    Serving of White Bean Pumpkin Chicken Chili with jalapenos and lemon wedges

    A great bit of flavor is contributed to White Bean Pumpkin Chicken Chili using Hatch chiles.


    Are you familiar with Hatch chiles? The name is actually a generic name for the peppers grown in the Hatch Valley region of New Mexico, which is referred to as the Chili Capital of the World. Hatch chile fans look forward to the harvest every year in the late summer/early fall.

    I can usually find them each year so I grill them and preserve them in the freezer. You can also find them canned and sometimes in the freezer section. If you can't find them at all, you can substitute poblanos, or even anaheim.

    onions, garlic, and roasted Hatch chiles

    Three ways to char Hatch chiles:

    • Broil them under the oven broiler on a baking sheet or in a cast iron skillet, turning occasionally until blackened, about 8-10 minutes.
    • Put them on a very hot grill, turning consistently until they are blackened.
    • If you have a gas stove, put them right on the grate over the flame and turn them as they blacken.

    Let's build the Chili

    Cook the chicken pieces till they are almost cooked through and starting to take on some color. After the chicken has cooked, add the onions and cook till they are starting to get soft, 10-15 minutes.

    Then add the garlic and Hatch chiles and finally, the chili powder, cumin, and oregano. It gets really fragrant about now!

    Sauteed chicken, onions, and garlic with spices

    After adding the pumpkin puree and broth, let the soup simmer until the onions are fully cooked. Finally add the beans and allow it to warm through.

    Pureed pumpkin and broth added to the spiced chicken

    What kind of beans should I use?

    There are so many kinds of white beans! I prefer a smaller bean to a large one and use great northern beans and navy beans interchangeably. As usual, I soak dried beans and cook them ahead of time, but you can use canned beans, of course.

    I highly recommend Eden Organics brand not only because they presoak their beans before canning, but also because they use the safest cans available in terms of the cans' lining.

    How to serve White Bean Pumpkin Chicken Chili

    It hardly needs much to improve on its flavor, but if you want a bit more heat, jalapenos are a good idea. And as always, a squeeze of lime juice brightens it up. I don't usually add sour cream or cheese, but I wouldn't blame you if you wanted to!

    White Bean Pumpkin Chicken Chili with a jalapeno and lime wedges beside

    Recipe

    Featured Image - White Bean Pumpkin Chicken Chili

    White Bean Pumpkin Chicken Chili

    Tammy Circeo
    When most of us think of chili we don't think of chicken ... and we certainly don't think of pumpkin! However, this recipe for White Bean Pumpkin Chicken Chili is just what the doctor ordered. It's warming, can be spicy if you want, and is full of nutrition!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Soup
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 2 Tablespoons oil
    • 2 skinless, boneless chicken breasts cut into thin 1-inch pieces
    • 1 medium onion chopped
    • 4 cloves garlic chopped
    • 2 fresh, roasted Hatch chiles, chopped or 1 small (4-ounce) can
    • 2 teaspoons cumin
    • 2 teaspoons oregano
    • 2 teaspoons chili powder
    • Salt to season
    • 4 cups chicken broth
    • 2 15-ounce cans of white beans (great northern or navy beans) rinsed and drained or 4 cups home-cooked beans (this is about a pound dried)
    • 1 16-ounce can solid pack pumpkin or 2 cups fresh roasted pumpkin
    • lime wedges for serving
    • chopped cilantro for serving

    Instructions
     

    • Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until slightly browned and cooked through.
    • Add the onions and allow to cook till barely translucent, about 5 minutes, stirring occasionally. Add the garlic, cook for about 30 seconds, then add the Hatch chiles.
    • Sprinkle the spices over and stir to combine.
    • Pour the chicken broth in, scraping the bottom of the pot to loosen any browned bits. Add the pumpkin and stir to incorporate. Heat over medium-low to medium heat until the onion is fully cooked, about 20 minutes.
    • If you are serving immediately, add the beans and heat till warm. If you are serving later, leave the soup on simmer and add the beans to warm just before serving.
    • Serve with lime wedges and cilantro.

    Notes

    T
    Keyword chicken, chicken chili, chili, pumpkin, white bean
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Carrie

      October 18, 2024 at 7:55 pm

      5 stars
      My husband and I enjoyed this chili. I will make it again. I did put 2 4oz cans of hot green chili's in it. Next time I will put some hot jalapeños in it. thank you for the recipe.

      Reply
      • Tammy Circeo

        October 20, 2024 at 12:44 pm

        I would love it with hot green chilis or jalapenos, too! Good job!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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