Smoky Pumpkin Chicken Chili
Savory pumpkin chili is the perfect fall comfort food. Roasted poblano peppers and smoked paprika give this creamy pumpkin chicken chili the delicious smoky flavor.
Ingredients
- 3 tablespoons olive oil, divided
- 2 poblano peppers
- 1 large yellow onion, diced
- 2 cloves garlic, minced or chopped
- 15 oz can diced tomatoes
- 15.5 oz can cannellini or navy beans, rinsed and drained
- 15 oz can 100% pure pumpkin puree
- 14.5 oz chicken broth
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes, optional
- 3 cups cooked, shredded chicken
- 8 oz cream cheese, cubed
- 1/2 cup fresh cilantro, chopped
Instructions
- Place whole poblanos on a foil-lined baking sheet. Drizzle with 1 tablespoon of oil and place in the oven under the broiler. Broil, turning occasionally, until all sides are black and blistered. Immediately place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove from the bowl and with the side of a sharp knife, gently scrape the skin off the peppers. Cut the stems off, slice in half, and remove the seeds. Dice and set aside.
- Heat a large stock pot or enameled cast iron pot to medium-high. Add 2 tablespoons olive oil then add onions. Cook until soft and translucent then add garlic and diced poblanos and cook for 1-2 minutes.
- Next, add tomatoes, beans, pumpkin, broth, water, chili powder, cumin, smoked paprika, salt, pepper, red pepper flakes and chicken. Stir to combine well. Cover and simmer for 20 minutes.
- Add cream cheese and stir until melted. Stir in cilantro and serve.
Notes
- For a dairy-free option, omit the cream cheese. It is still creamy and delicious!
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