Pumpkin and Chicken Chili


  • 3 tbsp. Olive Oil
  • 1 White Onion chopped
  • 3 Stalks of Celery chopped
  • 1 Sweet Potato finely chopped
  • 15 oz. Canned Pumpkin
  • 15 oz. Cannellini Beans
  • 8 cups Chicken Broth
  • 2 tsp. Cumin Seeds
  • 1 tsp. Chili Powder
  • salt and pepper to taste
  • 1 cup Frozen Corn
  • Shredded Chicken Breast
  • Cilantro for garnish
  • Pumpkin Seeds for garnish


  • In a large stock pot, warm the olive oil over medium high heat, then cook the onion, celery, and sweet potato until starting to sweat and take on color, about five minutes.
  • Add the canned pumpkin and beans, stirring to evenly combine. Season with cumin seeds, chili powder, salt, and pepper to taste.
  • Add the chicken broth, and bring to a boil. Cook until the sweet potato is easily pierced with a fork. Add the frozen corn, then lower heat to a simmer.
  • Add the shredded chicken, and simmer for five minutes, until warmed.
  • Serve, garnished with fresh cilantro and pumpkin seeds.