It’s pumpkin season! As pumpkin spice fills the air and cider mills take over the weekend agenda, it’s a tell tale sign that fall is here… and I love it. One of my favorite cool weather favorites is chili. I decided to put a little spin on the average chili recipe by adding in, yep – you guessed it, pumpkin!
It gets even better… this recipe is crock pot approved! Yay, all the taste without having to sit around waiting. I threw all of the ingredients into the cock pot before heading out the door to work and it was waiting for me when I got home!
Here is what you’ll need:
- 4 boneless skinless chicken breasts, thinly sliced
- 1 can pumpkin purée
- 1 can chickpeas, drained
- 1 can black beans, drained
- 1 pack frozen peas and carrots, defrosted
- 2 peppers, diced
- 1 onion, diced
- 2 ears of corn, off the cob
- 2 cups chicken broth
- 3 Tbsp paprika
- Salt and pepper
- Green onions for garnish
Dice peppers and onions. Cut corn off of the cob, or use canned corn if you don’t have it fresh.
Put chicken breasts, pumpkin puree, chickpeas, black beans, peas and carrots, peppers, onions and corn into the crock pot. Add chicken broth, paprika and salt and pepper to taste.
Cover with lid.
Cook for 7 hours on high.
Remove lid. Use two forks to shred chicken. Mix thoroughly.
Garnish with green onions. Serve warm. Refrigerate leftovers.
And enjoy – perfect for a cool fall evening. Leftovers didn’t last very long in my fridge! This pumpkin chicken chili will become a favorite, and it’s effortless to make.