This delicious white chicken chili is extra rich, hearty and healthy thanks to the addition of fire-roasted corn and canned pumpkin. Comes together in under an hour in an Instant Pot.
White Chicken and Pumpkin Chili
Many thanks to Aneto Natural for sponsoring this post and providing the chicken broth used in this recipe. When I was brainstorming with the Aneto team on a recipe to feature this month, they specifically requested I make something “American.” If you aren’t familiar with Aneto, this might seem like a peculiar request. You see, Aneto is based Spain and many of their broths and the recipes they create with them are rooted in Spanish culture. So as part of our partnership they asked me to create something quintasentially American. I figured it doesn’t get much more American than a good old fashioned chili. And since I we’ll be celebrating American Thanksgiving in a few weeks, I decided to create a chili that uses two of our country’s most distinct native ingredients: corn and pumpkin. This White Chicken and Pumpkin Chili uses both.
Warm, Rich and Hearty
It is literally snowing here in Chicago as I type this post. On Halloween. In October. I’ll be serving this White Chicken and Pumpkin Chili (you could also call it a “stew”) before heading out to Trick-or-Treat with the kids, so I wanted it to be warm, rich and hearty. Many white chilis use cream cheese or even heavy cream to add richness, but instead I chose to add pumpkin (plus a small amount of flour/butter paste to thicken). With a consistency similar to tomato paste, added canned pureed pumpkin is a wonderful way to add richness and thickness to a dish — not to mention a secret boost of vegetable goodness.
Corn, Beans and Chiles
To give the chili even more wonderful flavor, I added fire roasted frozen corn (regular corn is fine if you can’t find fire roasted), two cans of white beans and a can of mild green chilis. Then tossed in the chicken — my chicken breasts were frozen and they worked just fine.
Finally, add the broth. If you’ve read my past sponsored posts with Aneto, you will recall how important it is to use the best quality broth in your soups. If you have homemade broth available, that’s always a great choice. If not, look for the best quality, all-natural broth you can find. Aneto is my favorite because their ingredient label reads like my home recipe (most other broths add preservatives and flavorings). If you can’t find Aneto broths in your local grocery store, you can always find it online via Amazon.
Pressure Cooker Fast
The best part about this recipe is how quickly it comes together. I used frozen diced onions, jarred minced garlic and frozen chicken breasts and my White Chicken and Pumpkin Chili was ready to serve in less than an hour!
Be sure to have plenty of fresh diced cilantro, lime wedges, diced avocado, Monterey jack cheese and sour cream on hand for garnishing. Thats half the fun!
If you’re getting ready to enjoy Halloween, be safe and stay warm. If you’re already in Thanksgiving more, whip up a batch of this delicious chili and talk to your family about the foods the Native Americans and earlier settlers would have eaten.
Print
Instant Pot White Chicken and Pumpkin Chili
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soups and Stews
- Method: Instant Pot
- Cuisine: American
Description
This delicious Instant Pot White Chicken and Pumpkin Chili is extra rich, hearty and healthy thanks to the addition of fire-roasted corn and canned pumpkin.
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion, finely diced (or 1 cup frozen diced onions)
- 2 garlic cloves, minced (or equivalent jarred garlic)
- 2 teaspoons chili powder
- 1 Tablespoon cumin
- 1/2 cup canned pumpkin puree
- 2 lbs boneless skinless chicken breast ( I used completely frozen chicken breasts and it worked perfectly)
- 2 (14 oz) cans white beans, drained
- 1 cup frozen fire-roasted (or regular) corn
- 1 (4 oz) can diced mild green chiles
- 4 cups best-quality chicken broth (such as Aneto Natural)
- 1/2 tsp black pepper
- 2 tsp salt
- 2 tablespoons butter, melted
- 3 tablespoons flour
- Juice of 1 lime
- Garnishes: chopped cilantro, diced avocado, Monterey Jack cheese, tortilla chips, lime wedges
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil. Add in the onions. Saute for about 3 minutes. Add in the garlic and saute for 1 minute. Add chili powder, cumin and pumpkin puree and cook, stirring constantly for 1 additional minute. Turn off the saute setting.
- Add in the chicken, canned beans, frozen corn, green chilies and chicken broth. Stir.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual button or pressure cook button to 20 minutes.
- When the timer beeps indicating the 20 minutes is up, let the pot sit there for another 10-15 minutes. Then move the valve to venting and release any remaining pressure.
- Remove the chicken and place on a cutting board. Shred it and reserve. Melt the butter and use a whisk to stir the flour into the butter until it’s creamy and smooth. Turn the Instant Pot to the saute function and stir in the butter flour mixture. Let the flour mixture thicken the chili. Stir every minute or so. This will take about 10 minutes. Return shredded chicken to the pot.
- Stir in the lime juice. Season with additional salt and pepper to taste.
- To serve, ladle into bowls and sprinkle with Monterey jack cheese and top with fresh cilantro, avocado and tortilla chips. Enjoy!
Keywords: Chili, Chicken, White Chicken and Pumpkin Chili
