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Soup season has arrived!! This autumn curried pumpkin and chicken chili is a warming cozy dinner recipe perfect for a cool fall night.
There is nothing like curling up on a cool fall day with a warm pot of chili and turning on your favorite show. We packed in some warm fall flavors by adding some pumpkin, shredded chicken, white beans, root vegetables and warming curry spices. We loved this recipe so much, we made it a couple weeks in a row. It make a healthy amount for a large group of people or is great for meals throughout the week. And when topped with fresh cilantro and chopped green onions, it becomes a warming flavorful dish that will keep you coming back for more.
It seriously is one of our new top recipes for fall. It is super easy to whip together and will be a comforting go to meal all season long!!
Autumn Curried Pumpkin Chicken Chili
Start by cooking your chicken tenders….
In a large skillet, over medium heat, drizzle some olive oil and place the chicken tenders in the the skillet to cook. They will need to cook on each side for about 4-6 minutes until cooked all the way through.
If you do not have chicken tenders on hand, you can opt to use chicken breasts and slice them into thin pieces. You can also use ground chicken if you have that on hand. Any of these options will make an amazing chicken chili.
In your dutchoven….
Once your chicken is cooked, start by sautéing your vegetables in your dutch oven. If you have a large pot, you can us that as well. We just love how dutchovens cook the food. Add diced onion, chopped carrots, peppers, garlic into the pan. Once your vegetables have softened, add in the curry seasoning blend and stir around. Cook until fragrant! This is when everything starts to smell amazing!!
Stir and Simmer…..
Next you will add in the shredded chicken tenders, tomato paste, pumpkin puree, vegetable broth, canellini beans and coconut milk. Stir until all is combined and pumpkin puree and tomato paste are thoroughly mixed in.
Cover the pot and let it simmer for about 30-35 minutes, stirring occasionally. We like to check on the chili every 10 minutes to make sure it isn’t getting too hot and burning on the bottom of the pan. If it is sticking to the bottom of the pan. Reduce your heat to low.
Remove from heat and serve and add toppings…
Lastly, remove the pot from the heat and let it cool for about 10 minutes before serving. Add chopped green onions, cilantro, shredded cheese and salt and pepper to season. Snuggle up no the cough with a good movie and enjoy!
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Autumn Curried Pumpkin and Chicken Chili
- Total Time: 1 hour
Ingredients
- 4 tbsp olive oil
- 1 yellow onion diced
- 2 carrots chopped
- 1 orange pepper (sliced and chopped)
- 5 cloves garlic minced
- 1 lb chicken tenders (cooked and shredded)
- 1 cup pumpkin purée
- 1 6 oz can tomato paste
- 4 cups vegetable broth
- 2 cans cannellini beans
- 1/2 cup coconut milk
Curry Chili Seasoning Blend
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp Graham masala
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 2 tsp smoked paprika
- Optional toppings: Chopped green onions, cilantro, shredded cheese, salt and pepper
Instructions
- Start by cooking chicken tenders in a skillet over medium heat. Add 1 tbsp oil to a pan, and place tenders in pan, cooking on each side for 4-6 minutes until cooked through. Remove from pan and shred chicken and set aside.
- In a Dutch oven over medium heat, add oil, chopped onion, carrots and sauté until softened.
- Add in chicken, garlic and curry chili seasonings. Stir and simmer for a couple minutes until fragrant.
- Add tomato paste and pumpkin purée and mix into mixture. Next pour in vegetable broth, coconut milk and cannelloni beans. Stir to incorporate everything. Reduce heat and let everything simmer for 30 minutes. Stirring occasionally.
- Remove from heat and add any addition seasonings and toppings to taste and enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: healthy dinner, Seasonal
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