Warm, wholesome, and ready in a flash, this Pumpkin Chicken Chili is the perfect healthy meal for busy weeknights. Packed with lean ground chicken, fiber-rich pumpkin, and bold spices, it delivers comfort food flavor without the guilt. With just a handful of simple ingredients and minimal prep, it comes together quickly—ideal for those following a nutritious, low-calorie lifestyle. Each spoonful is rich, savory, and full of fall-inspired taste that’ll leave you coming back for more.
Ingredients
- 1/2 lb ground chicken
- 1 cup canned pumpkin puree
- 1/2 cup diced onion
- 1/2 cup low-sodium chicken broth
- 1/2 cup diced tomatoes (no salt added)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
Instructions
- Heat a medium saucepan over medium heat.
- Add the ground chicken and cook for 5–6 minutes, breaking it apart with a spatula, until fully cooked and no longer pink.
- Add the diced onion to the pan and sauté for 3–4 minutes, until the onion becomes soft and translucent.
- Stir in the canned pumpkin puree, diced tomatoes, and chicken broth. Mix well to combine all the ingredients.
- Sprinkle in the chili powder, cumin, and salt, stirring again to evenly distribute the spices.
- Reduce the heat to low and let the chili simmer uncovered for 15–20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Add a splash of broth or water if the chili becomes too thick.
- Remove from heat and serve hot. Optionally, garnish with fresh herbs or a small dollop of plain Greek yogurt for extra creaminess.
Nutritional Information
Calories: 190
Protein (g): 18
Fat (g): 7
Carbohydrates (g): 13
Fiber (g): 3
Sugar (g): 4
Sodium (mg): 320
Storage Instructions
Store leftover Pumpkin Chicken Chili in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Be sure to let the chili cool completely before refrigerating or freezing to maintain best quality and safety.
Reheating Instructions
For best results, reheat chilled chili on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw in the refrigerator overnight before reheating on the stove. You can also reheat individual portions in the microwave in 60-second intervals, stirring between each interval, until warmed throughout.
Ingredient Swaps & Additions
To boost protein, consider adding more ground chicken or stirring in cooked, shredded chicken breast. For extra fiber and micronutrients while keeping it paleo, you can add chopped bell peppers, zucchini, or spinach in the last few minutes of cooking. Adding a spoonful of mashed sweet potato or cubed butternut squash can also enhance the natural sweetness and provide more vitamin A. If you enjoy a smoky flavor, try including a pinch of smoked paprika or a few diced fire-roasted tomatoes in place of plain diced tomatoes.
