I’m beginning to notice, as I plan food for the week, that I have a clear affection for chili. Something about a big, hearty warm bowl of chili makes me feel cozy and satisfied. Even though my favorite chili is the kind Hubbs makes (no recipe needed- he just throws stuff in there), I’m always up for experimenting with new (healthier) types of chili.
So that’s what I did when I toyed around with a
Seasonal Chicken Chili
What makes this recipe ‘seasonal’? Take a closer look…
Yes, OK, it’s blurry, but it’s PUMPKIN puree! It may sound like an odd addition, but I discovered you don’t really taste it very much, and it provides an extra nutrient punch with antioxidants and a ton of beta-carotene (vitamin A) and even some vitamin K.
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 jalapenos, seeded and finely chopped
- 2 garlic cloves, minced
- 1 lb ground chicken
- 1 can diced tomatoes
- 1 can pumpkin puree
- 3/4 cup water
- 1 can kidney beans
- 1 Tbsp chili powder
- 1 tsp cumin
Another thing I love about chili? It’s simplicity during preparation. Chop your veggies.
Over medium high heat, sauté them in the olive oil until soft (5ish minutes)
Then add your ground chicken. Cook and stir.
Once the chicken is cooked thoroughly, add in the rest of the ingredients, except for the beans. We don’t want them to get too mushy.
Bring to a boil.
Then reduce to low and let it simmer for about 30 minutes.
Check on the sleeping baby.
Then add your beans and simmer for another 10.
Laddle it into bowls, top with sour cream (or plain Greek yogurt) and parsley.
The chili was hearty and I loved the texture and healthy ingredients. However, I found myself having to add in a decent amount of hot sauce to give it some flavor and kick.
I want to make this again, but feel like it needs more spice to really make it a well-rounded recipe.
So I was hoping I could ask some of you spice experts for some help.
What do I need to add next time?
paprika?
cayenne?
more cumin?
Gina @ Running to the Kitchen says
I’m with you, I love chili this time of year for the taste but also the one-pot wonderness of it all 🙂
I’d say more cumin, definitely some cayenne and I usually do smoked paprika instead of regular b/c I don’t really find regular to give much flavor.
Beth says
Mmm…I love chili. Expecially right now, while I’m nesting in my last 4 weeks of pregnancy 🙂
I’d add another tbs of chili powder (or 2!) and some cayenne or chipotle powder. I’ve made some chili recipes that called for 4 tbs of chili powder – it seems like a TON, but it’s yummy.
I’m going to try it out this Friday – I’ll let you know how it goes! Might be a freezer meal for post baby dinners, too. Thanks for the recipe!!
Sarah @ The Smart Kitchen says
Add all three!!! 🙂
And I don’t think pumpkin is weird…of course I put APPLES in my chili the other day…
Kelli H (Made in Sonoma) says
In my turkey chili recipe I use 2 tablespoons chili powder, 1 tablespoon cumin, and 1 teaspoon coriander. It usually gives it a lot of flavor but if you’re looking for more spice sure, add in a little more cayenne or red pepper flakes.
I think the pumpkin addition sounds wonderful!
Jen says
This may sound weird, but I usually add cinnamon to dishes made with pumpkin and even black bean burgers. I just think we really like cinnamon though!
It’s going to get so cold this weekend so I think I’ll add chili to my “to do” list!
Stefanie says
Love me some chili! When I’m going for extra spice I beef up the pepper addition with a Hungarian wax pepper. Everyone says they are on par with jalapenos but I think they are hotter. I also always put paprika and a touch of cayenne for some kick.
ok now I’m hungry…
Jamie @ FoodinRealLife says
I use a ton of spices in my chili! I think you def need more cumin. I use the same amount of cumin as I do chili powder (if not a little more). Here is my spice mix (but my recipe is a larger batch than yours)
Chili powder (prob about 2-3 tbsp)
Cumin (prob about 2-3 tbsp)
Salt and pepper
Cayenne pepper – about 2 tsp
Worcestershire Sauce- about 3-4 tbsp
one bay leaf
a little paprika (optional)
A few dashes of Frank’s Red Hot
Here’s the full recipe if you’re interested!
http://foodinreallife.wordpress.com/2010/09/24/chill/
Jamie @ FoodinRealLife says
I also only seed 1 of my jalapenos and leave the other whole!
Jen @familyfoodfitnessandfun says
I love chili at this time of year too! I love to add salsa to my chili…about 1 1/2 cups. Also, add 1/2 tsp of ground black pepper and a little more chili powder 🙂
Brittney says
I make my chili pretty similar to how you make yours and I love pumpkin or butternut squash puree in there! I think it gives it a great hearty/creamy texture!
Lindsay @ Schnoodle Soup says
Cumin, definitely cumin. Also, I know it sounds odd, but a few dashes of apple cider vinegar give it some pop. And then I add dashes of hot sauce to round out the tangy.
Alyssa @ Life of bLyss says
CUMIN fa sho. I’m all about the cumin for stews/soups. 🙂
Lauren B says
CAYENNE! I add it to almost everything… soups, oatmeal, eggs, cooked veggies, meat, etc, etc, etc. A tiny bit kicks up the spice quotient a lot, so you don’t need much. AND, it really doesn’t change the flavor of what you’re cooking, unlike cumin.
Sarah says
I would double the chili powder and cumin. Maybe some cilantro sprinkled on top instead of parsley would be nice too?
Also you might need to add some salt. Sometimes a little salt helps bring out the other flavors.
Crystal says
Our favorite chili recipe is this one from food and wine magazine. We usually use lean ground beef instead of the chicken thighs, and it turns out spicy and yummy! I’m sure you could even use ground chicken or turkey or even make it vegetarian.
http://www.foodandwine.com/recipes/spicy-chicken-chili
Michaela says
yes to all three 🙂 also I find that adding some balsamico and a splash of agave helps to kinda “deepen” the flavour (and a piece of dark chocolate does, too!).
love when you add pics of Hailey 🙂
Tanya @ Vegan Faith says
I love really spicy chili so we add in a lot of chili powder. Chipotle chili powder has great flavor. Also, for depth of flavor use vinegar or worcestershire sauce.
Emily says
I love spicy chili! I add 2T. chili powder, 1 T. cumin, and 1 tsp. red pepper flakes.
Christina says
I’m not personally a fan of chili, but my husband loves it. I may have to make this for him one weekend. Chili + football = good wife points. 🙂
Thank you for sharing!
Tiff @ Love Sweat and Beers says
As a cumin fanatic, I think recipes can (almost) always use more cumin! Cayenne might be a nice addition too though. Good luck! It looks quite yummy to me!
Maria says
Hot pepper flakes! I always add a generous amount and then the husband puts even more in his. Chili is one of my favorite fall/winter foods, especially with some cornbread on the side.
Jessie @ Graze With Me says
I always add cayenne, tons of it! But now that I’m nursing I guess I’d leave it out. 🙁 I miss my spicy foods!
I love making white chicken chili w/shredded chicken, corn, green chiles, broth, sour cream & oregano. So good w/biscuits!
Stephanie says
Chili is a family favorite in our house. We make it at least twice a month and use the leftovers for empanadas. In mine I use Hot Mexican Chili Powder and Chipotle Chili Powder. I also use about a tablespoon of Cumin for a large pot. It has a really good flavor, sometimes spicier than others. But I love your idea of adding pumpkin- I’m going to have to try that!
marci says
I made chili last night too. I use a little store help with a spice kit by Wick Fowler. It’s just spices, and then you add your choice of meat/turkey/etc., 8 oz of tomato sauce and 16 oz of water. Then I add corn, onion and bell pepper. The spices included are a LOT of chili pepper, cumin, salt, red pepper, garlic, oregano. It’s a great kit, and my mom and I have been using it forever.
Lauren says
I’m seriously about to go make chili right now! Love it! I find that adding pumpkin really mellows things out, so adding more chili powder, cumin and paprika is probably a good idea. Don’t worry, winter is long and you’ll have plenty of time to perfect that chili 🙂
Laura (Blogging Over Thyme) says
I’ve made pumpkin chili before and I loved it–it added this delicious richness that I couldn’t get enough of.
Your baby is adorable! 🙂
Heather @ girlyeverafter says
I love chili in the fall. I use Gebhardt chili powder and it makes the world of difference. I dont’ have to use too much and it goes so well with cumin.
Noelle (@singerinkitchen) says
The key I believe for a richer and robust flavor is ANCHO chili pepper as opposed to regular chili powder. Cocoa powder is a plus too!
Carrie @ TV and Dinners says
Looks delicious! I would say definitely more cumin, at least double the chili powder and add cayenne. One method I’ve discovered really adds a great flavor to a chili is to “toast” the cumin when you add it for a bit. When you are done sauteing the vegetables, push them to the sides of the pot and put the cumin in the hole, stirring constantly for 30 seconds. Then add your chili powder and mix everything together before adding your meat to brown (I use this method in vegetarian chili — aka no meat — but I think it would work fine this way).
Chili is my favorite!
Alison says
More chili powder! I won third place in a chili cookoff and I attribute it to the 1/4 cup (4 tablespoons) chili powder in it 🙂 The pumpkin probably muted the flavor a little bit for you.
MaryBe says
I didn’t have time to read the other answers, but check out my friend Beth’s Buffalo Chicken Chili!
http://mybizzykitchen.com/2010/02/06/best-buffalo-chicken-chili/
The cute baby photo slays me!!
Roz says
Hi Brittany. We’re BIG cumin fans here, so I’d say up the cumin, but also a couple of spoons of ancho sauce helps too. BTW, Hailey looks like a little angel in that shot. AWWW. All the best!!
Kinley @ Better Off Barefoot says
That picture of the baby looks so adorable! She looks so peaceful!!!
Meagan @ CurlsandPearls says
Seeding a jalepeno pepper takes most of the heat out, since the heat is mainly in the little white part! You could try seeding one and leaving the other, or decide not to seed either. I would definitely add a few more tablespoons of chili powder…you can’t get enough! 😉
blackhuff says
Such a cute picture of baby 🙂
Nice recipe
Sarah says
I bet this would be fantastic in a crock pot!
And of course, sleeping baby is beautiful!
thehealthyapron says
I have to admit it’s been a while since Iv’e visited your blog…the baby is SO precious! COngratulations to you and your hubby!