Saturday, November 2, 2013
pumpkin chicken chili
Could there be a more perfect, seasonal chili for the month of November? I thoroughly enjoyed this soup and it was a cinch to make. I will be making this soup again for sure.
Update 20 minutes later: My husband came in from working all day in the yard and after a bite or two declared this chili HALL OF FAME! The best part is, this man does not like chili...at all. Never has. I think because I omitted the beans I was able to disguise it well. Success!
slow cooker pumpkin chicken chili (adapted from Get Crocked)
1 can (14 ounces) petite diced tomatoes
14 ounces pumpkin puree
2 cups chicken broth
5 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin, ground
1 heaping teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 chipotle pepper in adobo sauce, seeds removed, minced (optional; I omitted)
2 chicken breasts (I used 2 huge frozen chicken breasts- Foster Farms from Costco)
28 ounces chickpeas, rinsed (I omitted)
1 cup frozen sweet corn
cilantro, fat free sour cream, shredded cheese, tortilla chips for garnishing
Add tomatoes, chicken broth and pumpkin to a 4 or 5 quart slow cooker. Whisk pumpkin mixture until well combined. Add garlic, chili powder, cumin, oregano, salt, pepper and chipotles, combine well. Add chicken (mine was frozen!), chickpeas and corn. Cover. Cook for 6-8 hours on low if chicken is not frozen, on high if frozen. Serve with cilantro, sour cream and other yummy toppings.