Pumpkin Chicken Chili with Cottage Cheese Recipe

Introduction

This Pumpkin Chicken Chili with Cottage Cheese is a comforting and hearty dish perfect for cooler days. Combining tender chicken with creamy pumpkin and cottage cheese, it offers a unique twist on classic chili flavors that’s both nutritious and satisfying.

Ingredients

• 1½ pounds boneless, skinless chicken breast or thighs
• 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
• ½ cup cottage cheese
• 1½ cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Step 1: Add the chicken, pumpkin purée, diced tomatoes, black beans, frozen corn, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper to your slow cooker. Stir gently to combine all ingredients.
2. Step 2: Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the chicken is tender and fully cooked through.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the cottage cheese until the mixture is creamy and well blended.
4. Step 4: Taste and adjust seasoning if needed. Serve hot, garnished with your choice of cilantro, sour cream, tortilla chips, or a squeeze of fresh lime.

Tips & Variations

• For extra depth, try adding a diced onion or bell pepper at the start of cooking.
• Use chicken thighs for a juicier chili or breast for leaner results.
• Swap black beans for kidney or pinto beans if preferred.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of a slow cooker?

Yes, you can simmer all the ingredients except the cottage cheese in a large pot over low heat for about 1 hour until the chicken is tender. Then shred the chicken, stir in the cottage cheese, and cook just until heated through.

Is the cottage cheese flavor noticeable in the chili?

No, the cottage cheese blends into the chili to create a creamy texture without overpowering the other flavors. It adds richness and protein while keeping the chili smooth and satisfying.

Pumpkin Chicken Chili with Cottage Cheese Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

This Pumpkin Chicken Chili with Cottage Cheese is a hearty and nutritious slow cooker chili that combines tender chicken with the rich flavors of pumpkin purée, black beans, and spices. The addition of creamy cottage cheese enhances the texture, making it a comforting, protein-packed meal perfect for chilly days. Easy to prepare with minimal hands-on time, it’s ideal for anyone seeking a flavorful and wholesome chili recipe made in a crockpot.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Base Ingredients

• 1½ pounds boneless, skinless chicken breast or thighs
• 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
• 1½ cups low-sodium chicken broth

Dairy

• ½ cup cottage cheese

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Add Ingredients to Crockpot: Add the chicken, pumpkin purée, diced tomatoes, black beans, frozen corn, chicken broth, and all spices (cumin, smoked paprika, chili powder, garlic powder, salt, and pepper) to the slow cooker. Stir gently to combine all ingredients.
2. Cook the Chili: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is fully cooked and tender enough to shred.
3. Shred the Chicken: Carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
4. Add Cottage Cheese: Stir the cottage cheese into the chili until it is fully blended and creates a creamy texture throughout. Adjust seasoning with additional salt and pepper if needed.
5. Serve: Serve the chili hot, garnished with optional toppings such as fresh cilantro, a dollop of sour cream, tortilla chips, and a squeeze of lime juice for added brightness.

Notes

• You can substitute chicken thighs for breasts as they remain juicier during slow cooking.
• For a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.
• Leftovers taste even better the next day as flavors continue to meld.
• To keep this recipe gluten free, ensure all canned goods and broths have no gluten-containing additives.
• If you prefer a smoother texture, you can blend part of the chili before adding the cottage cheese.

Keywords: pumpkin chicken chili, slow cooker chili, crockpot chicken chili, healthy chili recipe, cottage cheese chili, pumpkin recipes