Pumpkin Chicken Chili Recipe
I know pumpkin chicken chili sounds weird, but this is an amazing chili. My friend Ally (here is here blog!) recently came out with an eCookbook and I immediately bought it. She had a recipe for a beef pumpkin chili and since I was using stuff I had on hand, subbed in ground chicken for the beef. I grind my own chicken though! Love that most of my chili recipes are Weight Watchers friendly too.
How to Grind Your Own Chicken
Whenever recipes called for ground chicken I would always search for ground chicken breast, which not only was hard to find where I live, but when I looked at ground chicken with dark meat I just imagined that they took all the chicken scraps, ground it up and then slapped a ground chicken label on it. Gross.
All you need to do is dice up chicken breasts and pulse the chicken until it gets to ground chicken texture. Do not turn your food processor on and walk away, otherwise you will end up with ground chicken paste. Maybe good for some recipes, but not for this chili.
Can you taste the pumpkin in the Pumpkin Chicken Chili?
Actually, I can barely taste the pumpkin and it has a whole 15 ounce can in there (not the 1 cup Ally’s recipe called for). I think it adds a depth of flavor but something you won’t be able to put your finger on.
As of the date of this publication, each serving is 1 Weight Watchers point.
Pumpkin Chicken Chili
This is a savory chili that is perfect on a cool fall day.
Ingredients
- 2 pounds chicken breast, ground
- 4 cloves garlic, minced
- 5 tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 15 oz canned pumpkin
- 15 oz tomato sauce
- 15 oz fire roasted tomatoes
- 1 cup cooked black beans
- 1 cup kidney beans
- 1 cup chili beans, do not drain
- 1 tsp salt, optional
Instructions
- In a large stock pot spray with avocado oil spray. Add the chicken and garlic and saute for about 5 minutes. Add in the remaining ingredients and simmer for 30 minutes. That's it! Serve with cheese on top.
Notes
On my WW plan, one cup is only 1 WW point. Click this link to see what the WW points would be on your plan.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 278Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 73mgSodium: 1098mgCarbohydrates: 28gFiber: 9gSugar: 7gProtein: 32g
So two questions: are you team pumpkin? Are you ready for cooler weather or wish it were still summer? My friend Morgan is still pulling tomatoes from her garden so I know some of you are still grasping at summer. I am happy at 57 degrees. 😁
Be sure to let me know if you make this!
Until next time, be well.
I didn’t know you could grind your own chicken breast, I thought it had to be dark or it would dry out. I don’t buy ground chicken because I hate dark meat. I’m going to try this. Did you have a problem finding pumpkin? I read that there is a shortage.
Randi! How the hell are you?!
I am not the biggest fan of ground dark meat chicken – it kind of makes me feel like they are scooping up all the chicken bits and grinding it up and putting a sticker on it.
The chicken breast grinds up great and is not dry at all, especially in a chili like this.
I’ve had no problem finding pumpkin so far – fingers crossed!
Are you not figuring the WW points anymore? It was very helpful.
Hi Mary! Sorry I missed this comment – I forgot to add it – doh! Its 1 point per 1.5 cups on purple and 3 points per 1.5 cups on green and blue. 😀 Thanks for catching that!
I do really like Fall and all the Fall recipes including pumpkin but I hate to see summer go. Although now that I am closer to 50 than 40 the hot summer temps are rough for me. I would like 65 degree sunny days, I just hate how early dark comes and it means winter is on its way which in Western NY is a long season.