This ground chicken pumpkin chili with roasted veggies is a twist on the traditional chili and made with a creamy pumpkin puree and white beans instead of the traditional tomato based beef chili. Top with oven roasted veggies for a full comforting winter meal. Gluten-free and Dairy-free too. A delicious Mexican twist off your usual ground chicken recipes.
I’m sick. Being sick is the worst, all the time.
But even more so when you’re not home, and are on the road. Being sick in a hotel room just doesn’t have quite the same ring as being sick at home.
At home I would have a fully stocked kitchen of all my get well soon recipes and food, as well as a large pile of DVDs to enjoy watching from the couch.
Can’t quite do the same for a hotel room. Thankfully the hotel we’re staying at has a stove top in the room, so first thing I did was stock up on some soup making ingredients to make my chicken and cherry tomato soup. That does help a bit.
And there happens to be one of those real looking decorate fireplaces in the room, the one where you flip a switch and the fireplace looks like it’s on and the logs are burning but it’s all for show. Can’t deny my enthusiasm for that thing.
It really does look so real!
Oh and did I mention that I happen to be sick while we are in Sedona Arizona? Have you been to Sedona, Arizona? This is hands down one of the most beautiful places I have yet to see in the US, with red rock cliffs and rock formations towering over the town from all sides and about 1000 hikes that are all calling my name.
It simply is unacceptable to be sick and lounging around in bed in Sedona. My wanderlust and travel curiosity (or just FOMO) simply will not allow for it.
And so you guessed it, instead of rest I’ve been running around on hiking trails, climbing rock formations and taking scenic drives. I just can’t help it.
I do try to make up for this by taking medicine, getting lots of vitamin C, tons of sleep and eating lots of hot steaming foods, so that’s got to cancel out the hiking effect right?
What I’m really craving right now though is a huge bowl of this ground chicken pumpkin chili with roasted veggies – one of the best ground chicken recipes for times like these.
But I’m not a huge fan of ground beef and wanted to give the traditional Mexican themed chili a bit of a fall themed twist. So I thought why not make it around ground chicken recipes instead?
Cue pumpkin and roasted veggies. No tomatoes in sight here. They’re not needed here for a liquidy base, we’ve got pumpkin puree mixed with coconut milk and lemon juice instead.
Then I’ve thrown some white beans into the mix for add nutrients and creaminess.
All to be topped off with oven roasted cubes parsnips, and butternut squash for a full kick of fall flavors.
Now that’s what I’m talking about. As you might have already assumed, yes this is one of those ground chicken recipes that does require a bit of prep work but trust me it’s worth every minute. Make a huge batch and enjoy the leftovers for days.
And if you’re feeling particularly low energy in the kitchen, skip out on the roasted veggies and just make the chili without it. I promise it’s delicious that way too.
On a even better note this is one of those ground chicken recipes that is both gluten and dairy free. So next time you’re craving chili make this ground chicken chili with a pumpkin and roasted veggie twist.
This ground chicken pumpkin chili with roasted veggies is a twist on the traditional chili and made with a creamy pumpkin puree and white beans instead of the traditional tomato based beef chili. Top with oven roasted veggies for a full comforting winter meal. Gluten-free and Dairy-free too.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 tablespoon coconut oil
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1 can white beans, rinsed and drained
- 1 cup chicken broth
- 2 cups pumpkin puree
- 4 tablespoons coconut milk
- 1 tablespoon lemon juice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 pound parsnips, peeled and cubed
- 1 pound butternut squash, peeled and cubed
- 1 teaspoon fresh rosemary, diced
- 1 1/2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- Preheat oven to 400 degrees F. In a large bowl combine parsnips, squash, rosemary, 1.5 teaspoons salt and 2 tablespoons olive oil. Bake on parchment lined baking sheet in a single layer for 30 minutes or until toasted and soft.
- Heat pan over medium heat and add coconut oil. Add ground chicken and garlic. Cook for a few minutes until cooked through.
- Add crushed red pepper flakes, cumin, paprika and 1/2 teaspoon salt. Mix.
- Add chicken broth. Bring to a boil and reduce heat.
- Add pumpkin puree, coconut milk and lemon juice. Mix. Bring to a boil and reduce heat.
- Add white beans. Mix. Cook for a few minutes.
- Serve chili topped with oven roasted veggies.