Ingredients
- Chicken breast, diced: 1 pound
- Pumpkin puree: 1 (15 ounce) can
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Chicken broth: 4 cups
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Onion, chopped: 1 medium
- Cottage cheese: 1 cup
Instructions
- Step 1: In a large pot or Dutch oven, brown the diced chicken over medium-high heat. Drain any excess grease.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in the pumpkin puree, diced tomatoes (undrained), chicken broth, chili powder, and cumin. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.
- Step 5: Serve hot, topped with a generous dollop of cottage cheese.
Notes
- For best flavor, refrigerate leftover chili overnight; flavors deepen as they meld.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to prevent sticking.
- Garnish with a sprinkle of cilantro and a swirl of sour cream for an extra layer of flavor and texture.
- For a creamier chili, blend a cup or two of the cooked chili before adding the cottage cheese topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American