Pumpkin Chili with Chicken

Gluten Free
Dairy Free
Health score
11%
Pumpkin Chili with Chicken
70 min.
15
168kcal

Suggestions


Warm up your meal times with this delightful Pumpkin Chili with Chicken, a perfect dish that embodies the essence of comfort food while being gluten-free and dairy-free. This hearty chili is not just a feast for the taste buds; it's also packed with nourishing ingredients that will keep you feeling satisfied and energized. Whether you're looking for a comforting lunch or a satisfying dinner option, this chili fits the bill perfectly.

Every bowl is brimming with the vibrant flavors of diced tomatoes, wholesome beans, and savory ground chicken, harmoniously blended with the unique sweetness of pumpkin. The addition of aromatic spices like chili powder and cumin elevates the dish, providing just the right kick to ignite your senses. Plus, it’s easy to whip up, making it an ideal choice for weeknight dinners when time is of the essence.

With a serving size that generously accommodates 15 people, this recipe is also perfect for gatherings and family meals. Imagine the warmth of good company, hearty laughter, and the aromatic scent of chili wafting through your home. It's not only delicious but also an excellent way to enjoy the seasonal bounty of pumpkins. So, roll up your sleeves and dive into this delicious and nutritious Pumpkin Chili with Chicken, where each spoonful promises to be a celebration of flavors!

Ingredients

  • 30 oz tomatoes diced undrained canned
  • 15 oz kidney beans drained and rinsed canned
  • 15 oz pumpkin puree pure canned
  • 15 oz kidney beans white drained and rinsed canned
  • 1.5 tablespoons chili powder 
  • tablespoon cumin 
  • cloves garlic minced
  •  bell pepper green seeded chopped
  • 1.5 pounds ground chicken 
  •  jalapeno seeded finely chopped
  • cups chicken broth low-sodium
  • tablespoons olive oil 
  • small onion chopped
  • 15 servings salt and pepper 

Equipment

  • bowl
  • pot

Directions

  1. Warm oil in a large pot over medium heat.
  2. Add onion, bell pepper, jalapeo and garlic; saut until tender, about 12 minutes.
  3. Transfer to a bowl.
  4. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.
  5. Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

Nutrition Facts

Calories168kcal
Protein28.72%
Fat37.2%
Carbs34.08%

Properties

Glycemic Index
13.87
Glycemic Load
2.98
Inflammation Score
-10
Nutrition Score
15.070869404337%

Flavonoids

Apigenin
0.01mg
Luteolin
0.4mg
Isorhamnetin
0.23mg
Kaempferol
0.04mg
Myricetin
0.02mg
Quercetin
1.46mg

Nutrients percent of daily need

Calories:167.93kcal
8.4%
Fat:7.25g
11.15%
Saturated Fat:1.61g
10.08%
Carbohydrates:14.94g
4.98%
Net Carbohydrates:9.97g
3.63%
Sugar:3.87g
4.3%
Cholesterol:39.01mg
13%
Sodium:472.46mg
20.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.59g
25.17%
Vitamin A:4760.2IU
95.2%
Vitamin B6:0.41mg
20.51%
Fiber:4.96g
19.85%
Vitamin B3:3.92mg
19.59%
Vitamin C:14.91mg
18.07%
Phosphorus:179.17mg
17.92%
Potassium:623.68mg
17.82%
Manganese:0.31mg
15.44%
Iron:2.56mg
14.21%
Vitamin B2:0.22mg
12.74%
Vitamin K:12.21µg
11.62%
Magnesium:43.77mg
10.94%
Copper:0.22mg
10.93%
Vitamin E:1.61mg
10.7%
Vitamin B1:0.15mg
10.28%
Zinc:1.26mg
8.37%
Selenium:5.69µg
8.13%
Vitamin B5:0.78mg
7.75%
Folate:25.34µg
6.34%
Calcium:54.59mg
5.46%
Vitamin B12:0.29µg
4.76%
Source:My Recipes