Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup canned pumpkin puree (unsweetened)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken bone broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 tbsp apple cider vinegar
  • 1/2 cup plain Greek yogurt
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs lightly with salt and pepper, sear until golden brown on all sides (about 5–7 minutes), then remove and set aside.
  2. In the same pot, sauté diced onion and red bell pepper for 4–5 minutes until onions are translucent. Add minced garlic and cook for another 60 seconds.
  3. Stir in the chili powder, cumin, smoked paprika, and chipotle powder, stirring constantly for 30 seconds to toast the spices.
  4. Stir in the pumpkin puree until it coats the vegetables, then pour in the chicken bone broth and add the drained cannellini beans and seared chicken.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 40 minutes.
  6. Stir in the apple cider vinegar or lime juice to balance the richness.
  7. Remove from heat and slowly fold in the Greek yogurt until the chili is consistent and velvety. Adjust salt and pepper to taste.