Quick Low Carb Pumpkin Chili | Weeknight Recipes | Fall Recipes
#lowcarbrecipes #glutenfreerecipes #pumpkinrecipes
Hey friends, in this video I share how to make my favorite Quick Low Carb Pumpkin Chili! This pumpkin chili is teeming with smoky and warm spice and I think it's comforting and delicious. ???????? It is also versatile in that you can use ground turkey, ground beef or ground chicken in this recipe. We typically use ground turkey for everything as it's one of our favorite proteins, so that's what I use in this video. Also, I typically add in one fresh jalapeño that's been seeded and chopped, but I did not have one in my cupboard this afternoon so we'll call that an optional ingredient! This Quick Pumpkin Chili is one of my go-to seasonal, weeknight dinners and my whole family loves it. It's great anytime of the year and it's a flavorful weeknight meal as it can be on the the table and ready to serve in about 30 minutes! I hope you enjoy the recipe and remember sharing is caring, y'all!!
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Instant Pot Pumpkin Chicken Chili
Instant Pot Chicken Pumpkin Chili is a quick and easy chili recipe to bring in the Fall season!! Since this pumpkin chili recipe is made in the Instant Pot you can enjoy your healthy, dairy-free, and gluten free dinner recipe in a fraction of the time.
RECIPE:
Ingredients
2 Tbsp. olive oil
1 cup sweet onion finely diced
1 cup green bell pepper finely diced
1 jalapeno seeded, finely diced
2 cloves garlic crushed
3 cups chicken broth regular
1 ½ pounds chicken
15 ounces pumpkin puree canned
2 Tbsp. tomato paste
15 ounces canned black beans rinsed and drained
Pumpkin Chili Seasonings:
2 tsp. chili powder
1 tsp. cumin
½ tsp. paprika
¼ tsp. ground sage
1 ½ tsp. salt to taste
¼ tsp. pepper to taste
Pinch cayenne pepper
Pinch cinnamon
Toppings:
Green Onions optional
Cilantro optional
Instructions
Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
Add crushed garlic and saute for 1 minute or until lightly browned.
Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
In a small bowl whisk together the pumpkin chili seasoning ingredients.
Add chicken breasts, pumpkin puree, tomato paste, black beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
Release the pressure valve. Shred chicken breasts with a fork.
Serve pumpkin chicken chili with finely chopped green onions and cilantro and enjoy!
Recipe Notes
*Slow Cooker Instructions: add all of your ingredients into a 6-quart slow cooker, making sure to get some liquid underneath the chicken breasts, give it a good stir, and cook your pumpkin chili for 6 hours on low in the Crock-Pot.
**Leave out the black beans to bring the carb count down to 12 carbs / 4 grams of fiber per serving.
Website:
Pumpkin Chicken Chili
Check out my pumpkin chicken chili recipe! This chili will keep you warm through the winter months without all the calories! Under 500 calories per bowl
For the full recipe and step-by-step instructions, check out my blog!
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Easy TASTY Turkey Pumpkin Chili | Pumpkin Chili Recipe | Healthy Chili Recipe | Ground Turkey Recipe
TURKEY PUMPKIN CHILI | PUMPKIN CHILI RECIPE | HEALTHY CHILI RECIPE | GROUND TURKEY RECIPE | PUMPKIN RECIPE
Chicken and Pumpkin Chili ~ Pumpkin Chili Recipe ~ Noreen's Kitchen
Today I want to share this delicious, hearty and simple chicken and pumpkin pan chili. Yes, you read that right! Pumpkin is right there in this chili and it is great! This chili is full of cubed chicken, three kinds of beans, delicious, smokey spices and canned pumpkin puree. It is beautiful and perfect for cool fall evenings. It is filling and the leftovers make a great dip or lend themselves to be used in other great leftover makeover dishes!
I started out by using only three chicken breasts which I cubed kind of small. I allowed these to sautee in some sunflower oil until the sizzled. That is how I know all the water has cooked out of the chicken as well as the pan. Then I added onion, red and yellow bell pepper as well as poblano pepper and, of course garlic. I only tossed these in the pan to coat and get them going.
I created a lovely blend of spices that would have a delicious smokey flavor that would really enhance the chili and bring out all the goodness that I was putting in there. Basics such as chili powder, cumin, and oregano went is as well as smoked paprika and chipotle powder give this a nice low, warm heat when you eat it. If you don't like that, you can dial back or leave it out.
We also added tomato and green chili along with canned pumpkin puree, chicken broth and lots of beans. Three kinds to be exact. white cannellini beans, pintos and black beans. I also would add a can of red kidney beans the next time I make this. You can add as many as you like, as long as you compensate with the liquid ingredients to give you a nice thick and saucy chili.
Since this is a pan chili, you don't need to simmer it all day long. Just 15 to 20 minutes on the stove should do it and you are on your way to a delicious warm meal. We served ours topped with shredded cheddar, sour cream and cilantro and crackers on the side. You can do whatever is your favorite for a chili topper or dipper.
This made lots of chili. It fed our family for two full dinners and also several lunches throughout the week. In total, I would estimate that this would give 10 to 12 generous servings.
Leftovers can easily be frozen. Allow the chili to cool, pour into an airtight container and freeze for up to three months. You can thaw on the counter and re-heat or you can heat up gently from frozen with a bit of liquid such as water or broth to help prevent scorching.
This chili is also a great base for leftover makeovers! You can make delicous chili dip with this by adding more cheese, guacamole and sour cream and serving with chips. You can just serve with tortilla chips and dip away for a quick and delicious lunch. You can also mix some of this chili with cooked rice and use as a filling for delicious chili burritos. You can smother them with enchilada sauce, top with more cheese and pop in the oven to heat through and you will have amazing chicken and pumpkin, enchilada style chili burritos! Serve a warm flour or corn tortilla topped with chili and a fried egg for a wonderful autumn rendition of huevos rancheros! There are so many possibilities!
I hope that you give this chicken and pumpkin pan chili a try and I hope you love it!
Happy Eating!
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Homemade Turkey-Pumpkin Chili Recipe | SAVORY and SUPER Delicious | Real Simple @Home
Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin? Probably not, and this delicious dish has ample spices to draw out the savory side of the pumpkin and cannellini beans to add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which comes from the same plant as the coriander seed, which infuses the base of the soup.
INGREDIENTS:
-2 tablespoons olive oil
-1 small yellow onion, chopped
-1 pound 93% lean ground turkey
-1 tablespoon plus 1 tsp. ground coriander
-2 ½ teaspoons smoked paprika
-1 ½ teaspoons kosher salt
-2 15-oz. cans cannellini beans, drained and rinsed
-1 15-oz. can pumpkin puree
-1 ½ cups low-sodium chicken broth
-Hot sauce, sour cream, and sliced scallions, for serving
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#Hearty #Chili #Fall