Description
Discover a flavorful twist on classic chili with our Chicken Chili With Pumpkin recipe. Learn how to create a hearty and delicious meal perfect for any occasion!
Ingredients
- 1 Tbsp (15 ml) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely diced
- 1 pound (450 g) ground chicken
- 1/2 Tbsp (8 ml) pumpkin pie spice
- 1 tsp (5 ml) paprika
- 1 Tbsp (15 ml) chili powder
- 1/4 tsp (1 ml) ground cinnamon
- 1 tsp (5 ml) salt
- 1/2 cup (120 ml) beef broth
- 1 15 oz. (425 g) can pumpkin puree
- 1 14.5 oz. (411 g) can diced tomatoes
- 3 Tbsps (45 ml) brown sugar or maple syrup
- 1 15 oz. (425 g) can kidney beans
- 1 15 oz. (425 g) can white kidney beans
Instructions
- Heat olive oil in a medium to large skillet over medium heat. Add the onion, garlic, and jalapeno, and cook for a few minutes until they soften.
- Introduce the ground chicken along with the spices—pumpkin pie spice, paprika, chili powder, cinnamon, and salt. Sauté over low to medium heat until the chicken is browned, approximately 5 to 10 minutes.
- Once cooked, move the mixture to a slow cooker and incorporate the rest of the ingredients: beef broth, pumpkin puree, diced tomatoes, brown sugar, kidney beans, and white kidney beans.
- Mix everything thoroughly until well combined. Allow it to cook for roughly 2 ½ to 3 hours on the high setting or 5 to 7 hours on the low setting.
Notes
- Consider using homemade beef broth for a more flavorful outcome.
- Opt for maple syrup for a touch of sweetness instead of brown sugar.
- Thoroughly drain and rinse kidney beans before adding to the slow cooker for best results.
