This autumn-inspired pumpkin chicken chili is hearty, full of flavor, and can be made ahead of time so you can enjoy it all week long or freeze some for later use. Ground chicken is browned with onions and garlic and then canned pumpkin, fire-roasted tomatoes, and beans are added along with traditional chili spices. Once the chili comes to a boil, transfer it to a crock pot and allow it to slowly cook for 8 hours on low heat. This allows the flavors to marry and deepen, creating a delicious large batch of chili that will have your family and friends asking for seconds.
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.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Sweet Yellow Onions, Finely Diced
- 8 Garlic Cloves, Crushed
- 2 Pounds of 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
Directions:
- Heat the olive oil in a large Dutch oven or stock pot, over medium-high heat.
- Add the onions, garlic, and ground chicken; 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.
Suggestions:
- 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.
Improvements:
- 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.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Sweet Yellow Onions, Finely Diced
- 8 Garlic Cloves, Crushed
- 2 Pounds of 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
Directions:
- Heat the olive oil in a large Dutch oven or stock pot, over medium-high heat.
- Add the onions, garlic, and ground chicken; 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.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
MORE GREAT CHILI RECIPES
Homemade “Better Than Canned” One-Pot Chili
Sweet Hot Pepper Jelly Ground Beef & Bean Chili
Butternut Squash Oktoberfest Ground Beef Chili
Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
