Chicken Pumpkin Chili Recipe

Chicken Pumpkin Chili Recipe


2 Tbsps of oil (olive)
2 c of onion; chopped coarsely
2 c of bell pepper (red); chopped coarsely
3 Tbsps of Jalapeno; minced finely
1 cloves of garlic; minced
1 c of broth (chicken)
1 c of beer
1/4 c of olives (ripe); sliced
1 tsp of coriander (ground)
3 Tbsps of powder (chili)
1/2 tsp of salt
1 can of tomatoes (with juice, 29 ozs); chopped coarsely
1 lb of chicken breasts (without bones and skin); cut into cubes
2 c of butternut or pumpkin squash; cooked, peeled and cut into cubes
2 Tbsps of cilantro; chopped finely
1 Tbsp of powder (cocoa)
1 can of beans (pinto , 16 ozs); drained
1.5 ozs of cheese (cheddar); shredded
6 Tbsps of scallions; sliced
6 Tbsps of cream (sour)


Fry onions in olive oil using (Dutch) oven on medium flame for about 8 mins or ’til onions turned light brown.
Put in garlic, bell pepper and jalapeno then fry (5 mins).

Add chicken, chicken broth, beer, salt, coriander, powdered chili, olives and tomatoes. Let mixture boil. Turn down the flame and let it simmer 15 more mins, partially covered.

Add in beans, cilantro, pumpkin and cocoa to mixture and wait another 5 mins ’til mixture is cooked.

Put in bowls, sprinkled with scallions, cheese and (sour) cream. Serves 6.

Chicken Pumpkin Chili Recipe

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