Pumpkin Chicken Chili with Cottage Cheese Recipe
This hearty Pumpkin Chicken Chili is a comforting slow-cooked dish combining tender shredded chicken with nutritious pumpkin purée, black beans, corn, and warm spices. Enhanced with creamy cottage cheese for a subtle tang and rich texture, this recipe offers a flavorful twist on traditional chili, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (high) or 6 to 7 hours (low)
- Total Time: 3 hours 10 minutes (high) or 6 hours 10 minutes (low)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Broth
- 1½ pounds boneless, skinless chicken breast or thighs
- 1½ cups low-sodium chicken broth
Vegetables and Beans
- 1 can (15 ounces) pumpkin purée
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Other
- ½ cup cottage cheese
Instructions
- Add Ingredients to Slow Cooker: Combine the chicken, pumpkin purée, diced tomatoes, black beans, corn, chicken broth, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in your slow cooker. Stir all ingredients together to mix evenly.
- Cook the Chili: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The chicken should be tender and thoroughly cooked at the end of this time.
- Shred the Chicken: Remove the cooked chicken breasts or thighs from the slow cooker and shred them using two forks until they are in bite-sized pieces.
- Return and Blend Cottage Cheese: Add the shredded chicken back into the slow cooker and stir in the cottage cheese until the mixture becomes fully blended and creamy. Taste the chili and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the chili hot, optionally garnished with fresh cilantro, a dollop of sour cream, tortilla chips, and a squeeze of lime juice for added brightness.
Notes
- Using low-sodium chicken broth helps control the salt content.
- Cottage cheese adds creaminess without overpowering the chili’s flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a spicier dish, add diced jalapeños or increase chili powder.
- This chili pairs well with cornbread or crusty bread.
Keywords: pumpkin chicken chili, slow cooker chili, healthy chili recipe, cottage cheese chili, autumn recipes, easy dinner
