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Heartwarming Curried Pumpkin Chicken Chili
Eleanor Craig
This Curried Pumpkin Chicken Chili sounds great, don’t they? I loved this recipe, and I hope you do too!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
7
people
Calories
275
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1 ½
pounds
ground chicken (minced chicken)
-
organic chicken minced once cooked
8
small
baby carrots
1
medium
white onion
1
large
tomato
1
can
canned pumpkin
1
medium
apple
-
granny smith
1
tablespoon
olive oil
8
ounce
chicken stock (chicken broth or chicken bouillon)
-
organic free-range
1
can
white beans
-
in BPA-free can be drained and rinsed
2
tablespoons
Curry powder
1
teaspoon
Cumin
1
teaspoon
Sea salt
1
teaspoon
ground black pepper
1
teaspoon
Chili powder
Instructions
Line the cookie sheet with foil and lightly spread olive oil or use olive oil spray on the foil.
Place the chicken on the foil and season the chicken with sea salt, black pepper, and curry powder.
Broil chicken in the oven until cooked, about 20 minutes.
While the chicken is boiling, chop the onion and carrots.
Place 1 tablespoon olive oil in a large pot and heat to medium-high.
Add onion and carrots to the pot and let soften.
Chop apple and tomato.
When the onion is softened, add chicken broth, pumpkin, chopped apple, and chopped tomato to the pot.
Nutrition
Calories:
275
kcal
Carbohydrates:
24
g
Protein:
23
g
Fat:
11
g
Saturated Fat:
3
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
0.1
g
Cholesterol:
85
mg
Sodium:
459
mg
Potassium:
1047
mg
Fiber:
6
g
Sugar:
7
g
Vitamin A:
11364
IU
Vitamin C:
9
mg
Calcium:
79
mg
Iron:
4
mg
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