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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….

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Low Carb & Gluten Free Pumpkin Chicken Chili ★ ★ ★ ★ ★ 5 from 1 reviews Author: Mellissa Sevigny

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 1 x

Category: Soups/stews

Cuisine: Chili Print Pin Description A hearty low carb chicken chili recipe featuring healthy pumpkin and smoky chipotle! Scale 1x 2x 3x Ingredients 6 cups chicken broth or stock

chicken broth or stock 2 cups raw pumpkin, peeled and chopped

raw pumpkin, peeled and chopped 4 cups cooked chicken or turkey, shredded

cooked chicken or turkey, shredded 1 Tbsp canned chipotle peppers, chopped

canned chipotle peppers, chopped 1/2 cup salsa verde

salsa verde 1/2 tsp garlic powder

garlic powder 1 tsp ground coriander

ground coriander 2 tsp ground cumin

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! Nutrition Calories: 154

Fat: 5g

Carbohydrates: 2g net

Protein: 26g

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Love this recipe? Shout it from the rooftops!