It’s a cold and rainy day here, so I thought I’d share this delicious chicken pumpkin chili I made yesterday with you guys! It’s not quite as thick as a traditional chili – the liquid is more brothy, but super flavorful.
I ate it for dinner last night, again today for lunch, and I’m looking forward to eating it again tonight. That peeps, is the sign of a good chili recipe!
I’m not going to lie, this would be made mo’ betta’ with tortilla chips, but since I’m trying to stay on the wagon this time, I went without – and guess what? Still awesome! It comes together quickly too, which is a bonus for an easy weeknight dinner!
This is a great use for all of those turkey leftovers, but since I didn’t have any I used a rotisserie chicken that I first removed the meat from, and then boiled the carcass for half an hour to make the broth.
You can use canned broth, just be aware that they often contain starches, and therefore carbs, so be sure to check your labels!
Don’t have a pumpkin lying around? Feel free to substitute sweet potato or butternut squash.
I know, you guys are probably getting sick of pumpkin, but I still have some I need to use up, so learn to LOVE it, because I’ve got a few more recipes “coming down the ‘pike” as they say.
Pumpkin Crepe Cake with Chopped Pecans? Yeah, that’s going to happen later this week. It. Will. Be. Awesome!!!!! So stay tuned….
Low Carb & Gluten Free Pumpkin Chicken Chili
- Total Time: 35 minutes
- Yield: 8 1x
Description
A hearty low carb chicken chili recipe featuring healthy pumpkin and smoky chipotle!
Ingredients
- 6 cups chicken broth or stock
- 2 cups raw pumpkin, peeled and chopped
- 4 cups cooked chicken or turkey, shredded
- 1 Tbsp canned chipotle peppers, chopped
- 1/2 cup salsa verde
- 1/2 tsp garlic powder
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1/4 cup sour cream
Instructions
- Heat the chicken stock in a medium saucepan and add the pumpkin. Simmer for about 10 minutes. Add the shredded chicken/turkey, chipotles, salsa verde, garlic powder, coriander and cumin. Simmer another 10 minutes or until the pumpkin is tender.
- Stir in the sour cream and serve. Garnish with shredded cheese, chopped cilantro, avocado, sour cream, red onions, fresh lime juice and or anything else you can pile on top! It’s that easy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups/stews
- Cuisine: Chili
Nutrition
- Calories: 154
- Fat: 5g
- Carbohydrates: 2g net
- Protein: 26g
Tonja says
This soup sounds really good. Has anyone tried using 100% CANNED pumpkin in this recipe instead of the fresh pumpkin chunks? I thought the canned pumpkin would thicken the broth base. But ive not tried it.
Lesley Rosas says
Thank you for the amazing recipes and support on my keto journey. Best supportive Blog out there. I LOVE the pancakes! Keep up the great work!
Michell says
This recipe had “weird” all over it, according to my kids. When I asked my husband to get a big “pie pumpkin” at the grocery store he came home with the biggest jock-o-lantern pumpkin I’ve seen! I made it work ;) This recipe was AWESOME. Everyone declared it a keeper even with the weird beans (chickpeas) and the pumpkin. I’m sure it will taste a million times better with the correct ingredients.
★★★★★
Anne says
I just made this last night! My husband andI really enjoyed this soup. I used a package of frozen butternut squash because it was a weeknight and I didn’t have time to deal with a fresh pumpkin. I do have to say that it was very spicy, and I had to add extra broth and sour cream to tone it down. Overall a great soup & I love that we have dinner for tonight too!
Shelley Ionescu says
I added sauteed onions and fresh minced garlic, sweet potatoes instead of pumpkin, cardamom, saffron and cinnamon. The cinnamon really kicks it up a notch and gives it a nice rich color that contrasts nicely with the chunks of white chicken and northern beans. I topped it with cilantro and some fresh plain greek yogurt. A nice moroccan flair to it. Thanks for the inspiration!
Eric says
Could you add cream cheese instead of sour cream in order to thicken it up a bit?
Mellissa Sevigny says
Eric I don’t see why not, you’d just have to make sure it fully dissolved so there weren’t lumps. You could also thicken with xanthan gum if you had it!
Christopher Gomez says
What kind of pumpkin is recommended for this?
Mellissa Sevigny says
Raw pumpkin – or butternut squash or sweet potato would also work. Enjoy!