Pumpkin Chicken Chili – New Way to Get Your Family to Eat More Vegetables! Recipe ReDux Post

close up chicken chili

Have you ever made a recipe so tasty that you wanted to have it for breakfast? Well, that is what I created. I ate a whole bowl for breakfast two days in a row!

It’s a new recipe I created for the Recipe ReDux theme this month – using a 2013 predicted food trend in a one-pot soup or stew recipe. There are so many creative people in this blog link up, that I can’t wait to see what they have cooked up!

Each new year, I get eager to read more about predicted food trends. I love to learn about the up and coming foods and issues not only for myself, but also in my profession as a registered dietitian, where staying up-to-date is essential.

The trends that stuck out to me this year involve how veggies are going to move to the center of the plate – meaning meals will include more vegetables, which is obviously a great thing! Last year, the hot vegetable was kale. This year it’s predicted to be cauliflower, pumpkin and other dark green leafy vegetables. For more on trends, visit Janet Helm’s website “Nutrition Unplugged” for great insight.

Here is the delicious dish that kept me wanting more every time I took a bite:

Pumpkin Chicken Chili

Serves 6 (1-cup servings)

Ingredients:

  • 1 pound 99/1 ground chicken
  • 3 garlic cloves, pressed or minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup water
  • 3/4 cup pumpkin puree
  • 1 (15 ounce) jar black bean and corn salsa, medium heat
  • 1 (15 ounce) can petite diced tomatoes with sweet onion
  • 1 cup reduced-fat, shredded cheddar cheese, for topping

Directions:

  1. In a large, deep saute pan, brown chicken with garlic over medium-low heat, breaking up chicken into smaller pieces during cooking.
  2. Add chili powder, cumin and oregano.  Stir in until fragrant, about 30 seconds.
  3. Add water, pumpkin puree, salsa and tomatoes.  Simmer, stirring occasionally, for 15-20 minutes.
  4. Serve with reduced-fat, shredded cheese.

This recipe is a great way to get your family to eat more pumpkin, without really even realizing it.  Pumpkin is a great source of vitamin A (great for healthy skin and immunity) and we don’t need to wait until fall to serve up this delicious squash.  In fact, you may have a can of pumpkin in your pantry right now!  The oregano is the trick to the amazing flavor in this chili.  Don’t omit it.  And this chili also makes a great filling for cheese quesadillas or as a dip for whole grain tortilla chips.

What’s your favorite way to serve up pumpkin?  (Besides dessert!)

cheesy pumpkin chili

14 Comments

  1. dixya @ food, pleasure, and health on January 21, 2013 at 10:47 am

    I have never cooked or seen 99/1 ground chicken. was the texture okay with so less fat? I love the different flavor and addition of pumpkin in this chili. Will have to give this a try soon 🙂

    • Jen Haugen on January 21, 2013 at 11:38 am

      Hi Dixya, thanks for checking out my post. I used the Smart Chicken brand. It wasn’t dry at all, most likely because it was part of a moist chili. It really is delicious, even my husband loved it!

  2. Nina on January 21, 2013 at 5:00 pm

    How good is chilli?! I love that you can throw a whole heap of veggies in – never thought of using pumpkin though. Canned pumpkin isn’t available in Australia, so I will have to add chunks or cook and puree some myself.

    • Jen Haugen on January 21, 2013 at 8:44 pm

      Hi Nina!
      If you haven’t tried chili before, this is the perfect time! It is a Midwestern favorite, at least in Minnesota. You could also do squash, like butternut or acorn, or just cook up your own little pie pumpkin. Either way, delicious! Thanks for checking it out!
      Jen

  3. Min on January 21, 2013 at 7:41 pm

    I LOVE recipes like this! So simple yet hearty and satisfying! Yay for veggies taking center stage!!

    • Jen Haugen on January 21, 2013 at 8:45 pm

      Thanks Min! Simple is my word too, hope you give it a try!

  4. ReganJonesRD on January 21, 2013 at 7:45 pm

    I really need to give ground chicken a try… this is perfect motivation!

    • Jen Haugen on January 21, 2013 at 8:46 pm

      Thanks Regan! I love how each month I get yet another excuse to be more creative in the kitchen thru Recipe ReDux. So glad to be in the group!

  5. Deanna Segrave-Daly (@tspbasil) on January 23, 2013 at 1:56 pm

    Back in the fall, I used acorn squash in my chili and it was delicious! (Plus the husband or 5 year didn’t have a clue.) Yours looks so tasty too!

    • Jen Haugen on January 24, 2013 at 10:51 pm

      Thanks Deanna! My husband had this and thought it was the best! I didn’t even think to tell him there was pumpkin in it as it would have changed his thoughts. Nothing wrong with being a little creative in the kitchen!

  6. Clara on January 31, 2013 at 11:28 am

    I’m going to enter a chili cook off and plan to use this recipe. thanks, clara

    • Jen Haugen on January 31, 2013 at 11:30 am

      Super Clara! I am honored, please let me know how it works out for you! It is delicious!

  7. […] With the holidays fast approaching, I stock up on canned pumpkin frequently.  The problem?  Most of my recipes only call for one cup of pumpkin, leaving remaining pumpkin in the frig and I seem to never use it up.  Nestle has delivered the solution to this problem by now featuring Libby’s 100% Pure Canned Pumpkin in 8-ounce cans (1 cup).  I can’t wait to make one of my favorite recipes, Pumpkin Chicken Chili. […]

  8. Krista on November 2, 2013 at 2:03 pm

    Love the idea of adding pumpkin to chili – sounds like a great fall comfort food recipe, Jen!

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