I made this chili for the Halloween party this year knowing that there would be some gluten-free guests attending. It was super fast to throw together the night before, and then all I had to do was throw it in the crock pot the morning of the party. Probably one of the easiest party dishes out of all of the ones I chose to make this year. If the thought of pumpkin in your chili seems disgusting you’ll just need to get over it, because this chili is AMAZING, and I’m not even a huge fan of chili. I will admit that I would love it even more with some cheese, scallions, avocado, and sour cream thrown on top, but that’s just me being glutinous.
Halloween night is hectic whether you’re a parent who is forced to trail after a little ghoul, witch, goblin, or princess, or just an individual passing out candy and trying to determine just exactly what those costumes are. Am I the only one that has a hard time figuring out just what the hell these kids are supposed to be? Each year I thank God that B.O.B. Bob and I don’t have children, because they’re getting weirder and weirder each year, and frankly they are beginning to scare me. What really scares me is that I will be forced to tell a vast assortment of Elsa’s that they are beautiful this year. I am so not looking forward to that. If they start singing I swear I’ll refuse to give them any candy. No matter what costume you or your weird children don this year, make your evening a little bit easier by preparing this chili the night before, and then putting it on low heat in a crock pot on Halloween morning. You’ll come home to a warm dinner to enjoy before or after heading out to gather large bags of candy, and if a few of those mini chocolate bars should happen to just fall into this chili don’t freak, it’ll taste even more AMAZING.
- 3 Tablespoons Olive Oil
- 2 Sweet Yellow Onions, Finely Diced
- 8 Garlic Cloves, Crushed
- 2 Pounds Ground Chicken
- 4 (15-oz) Cans Fire Roasted Diced Tomatoes
- 1 (29-oz) Can Pure Pumpkin
- 1 (32-oz) Carton Low Sodium Chicken Broth
- 2 (15-oz) Cans Dark Red Kidney Beans
- 2 (15-oz) Cans Great Northern Beans
- 4 Tablespoons Honey
- 1 1/2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 4 Teaspoons Oregano
- 1 Teaspoon Cinnamon
- 1 Teaspoon Kosher Salt
- Heat the oil in a large Dutch oven, over medium-high heat.
- Add the onions, garlic, and ground chicken, and sauté until lightly browned.
- Add all of the remaining ingredients and bring to a boil.
- Pour the chili mixture into a large crock pot and cook for 8 hours on low heat.
- This recipe makes a large amount of chili that may be too much for your particular crock pot to handle. Store any leftover chili for later use in your refrigerator or freezer.
- Letting the chili sit overnight before reheating it will really help to develop the flavors in the chili. Chili always tastes much better the next day.
- Use any leftover chili to make nachos the following day.
- Add a finely diced jalapeño to the chili.
- Garnish with cilantro, sour cream, or shredded cheese before serving.
- Melt in one or two mini chocolate bars near the end of the cooking time.
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