Chili is one of my favorite dishes to make because it is so versatile. You can make it a thousand ways, and it’s always a crowd pleaser. While I love the flavor of chili powder, my husband is not a fan. Weird, right? We’ve been married for eighteen years, and he just recently told me that he doesn’t like it. I’ve made a lot of chili since I first started learning how to really cook about nine years ago, and I just now find this out. Ha! Anyway, I’ve been trying to create chili recipes without it lately. Recipes that will satisfy my chili cravings, while making sure that my husband enjoys the dish as well.
While we were at Trader Joe’s the other day, I bought a jar of their Salsa Verde. I had never bought it before, but I had an idea in mind for it. My plan was to create a chicken chili recipe using it, plus a can of organic pumpkin puree that I already had at home. I love using pumpkin puree in chili!
I liked how it turned out, and my husband enjoyed it as well. Win Win! This is a good chili recipe if you or your family aren’t big fans of spicy dishes. The Trader Joe’s Salsa Verde is really mild, so I used the whole jar. If you use a different brand, you can buy a mild one or whatever heat level you prefer.
* Be sure to get a can of pure pumpkin puree and NOT the pumpkin pie mix kind.
Fun Fact: Pumpkin is a nutritional powerhouse! It is packed with vitamin A, fiber and is low in calories. One cup of cooked pumpkin contains more potassium than a banana, which can help restore the body’s balance of electrolytes after a tough workout.
This chili is super easy to make, so you can have dinner on the table in no time. Perfect for those busy nights!
1 (12 oz) jar of salsa verde ( Trader Joe's or your favorite)
1 (14.5 oz) can of pumpkin puree (NOT the pumpkin pie mix)
1 cup chicken stock or water
1 (14.5 oz) can of black beans, rinsed and drained
1 medium zucchini, diced
1/4 cup chopped fresh cilantro
salt to taste
diced fresh avocado
chopped green onion
Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the ground chicken and cook, crumbling it with a spoon, until browned. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds. Add the seasonings and toss to coat. Pour in the salsa verde, chicken stock, add the pumpkin puree and stir until well mixed. Add the zucchini and black beans, bring to a simmer and let cook until all the veggies are tender, about 15 -20 minutes. Check the seasonings and add salt to taste. Serve in bowls topped with fresh avocado, green onion and cilantro.
* I waited until the end to add salt because the salsa verde has salt in it, and I didn't want it to be overly salty. I ended up adding just a little bit more.
Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.
Hi, I'm Tempie! I write about all aspects of healthy living, from nutritious recipes to fitness! More...