Description
Learn how to make a delicious and simple Easy Pumpkin Chicken Chili that is perfect for cozy nights in. This recipe is a must-try for any chili lover!
Ingredients
- 1 lb (454 g) boneless, skinless chicken breasts
- 1 cup (240 ml) onion, finely chopped
- 5 cups (600 ml) red or orange peppers, chopped in small pieces
- 1 cup (240 ml) pumpkin puree
- 5 teaspoons (8 ml) chili powder
- 2 teaspoons (10 ml) paprika
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (3 ml) black pepper
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) low-sodium chicken broth
- beef broth or vegetable broth
- avocado or guacamole, green onions (for serving)
Instructions
- Dice the onions and peppers. (If desired, you may lightly cook them in a small amount of olive oil for a couple of minutes before placing them in the slow cooker.)
- Arrange the chicken breasts so they rest on the base of the slow cooker.
- Spread the pumpkin puree over the chicken, then add the onions, peppers, broth, and seasonings on top.
- Put the lid on and let it cook on a low setting for six hours.
- Once the time is up, use two forks to pull the chicken apart directly in the slow cooker, or take it out and shred it on a cutting board. The chicken will be very tender and easy to separate. Mix the shredded chicken back in with the other ingredients.
- If you can spare the time, let the shredded chicken sit for another 10 to 20 minutes. This will allow it to soak up more liquid and make the chili thicker.
- Top with avocado or guacamole and enjoy your meal!
- Note: If using an instant pot, you will need 1 cup of chicken broth instead of 1/4 cup. All other components remain unchanged. The additional broth helps prevent burning.
- Activate the sauté function on your instant pot and pour in a teaspoon of olive oil. Briefly cook the peppers, onions, and spices together for a couple of minutes.
- Add 1 cup of chicken broth along with the pumpkin and mix them well.
- Slice the chicken breasts into pieces roughly 2 inches in size and immerse them in the pumpkin mixture.
- Set to high pressure for 8 minutes, followed by a natural release for 5 minutes.
- Take the chicken out of the pot, shred it, and mix it back into the pumpkin blend.
- Top with avocado or guacamole and enjoy your dish!
- In a large pot, warm a teaspoon of olive oil. Lightly cook the peppers, onions, and spices together for a couple of minutes.
- Add the chicken broth and pumpkin, stirring until combined.
- Cut the chicken breasts into 2-inch pieces and submerge them in the pumpkin mixture.
- Cover and simmer on low heat for 30 minutes to an hour. After cooking, remove the chicken and shred it. Return the shredded chicken to the pot and stir.
- Top with avocado or guacamole and enjoy your dish!
Notes
- Consider using beef broth for a richer flavor.
- Top with guacamole or sliced avocado for a creamy texture.
- Increase chili powder for a spicier chili, or add hot sauce.
