Spicy Pumpkin Chicken Chili

by | Nov 6, 2020 | Fall, Recipes, Soups, Soups and Stews | 0 comments

I never dreamed that I would ever eat chili with meat in it, being I was vegan for almost 11 years. But now I am excited to try new things that my body accepts and one recipe I found that I really like for the fall season is Pumpkin Chicken Chili by thecleaneatingcouple.com . They have a bunch of recipes I can’t wait to try out. With this particular recipe, I decided to make it a little different to fit my dietary needs specifically. It couldn’t have beans, pea protein, grains, or soy in it and especially no garlic or onion. This recipe did however call for those last two items, but I improvised. Below is the recipe I recreated from the original that you can find here.

Spicy Pumpkin Chicken Chili

Comfort soup worth making over and over again this fall. Your family is sure to love it, be sure to serve it with some sour cream or Greek yogurt.
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Prep Time 10 minutes
Cook Time 6 hours
Course Dinner, lunch, Main Course, Main Dish, Soup, Soups
Cuisine American
Servings 4 people
Calories 396 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb ground chicken organic
  • 1 tbsp infused garlic oil
  • 1 cup green onions green tops only
  • 2.5 cups sweet mini peppers diced, tri-color mini peppers
  • 2 jalapeno peppers
  • 1 cup pumpkin puree organic, not pumkin pie filling.
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp smoked jalapeno seasoning or smoked paprika
  • 1 tsp pepper
  • 1 tsp salt add more for to taste
  • 3 cups water or chicken broth organic
  • 3 red potatoes diced

Instructions
 

  • Place garlic oil in pan, and brown the ground chicken. Set aside. 
  • In another pan, add 1 tsp. infused garlic oil and saute peppers and onions for about 2 minutes. 
  • Pour chicken, peppers, onions into slow cooker, and add all other ingredients.
  • Set slow cooker to low for 6 hours. 
  • When ready, serve with a side of sour cream, cilantro, raw cheddar goat cheese, and tortilla chips (our family likes Siete brand chips.) 

Notes

  • This recipe was made with specific dietary needs in mind, if you can't have certain ingredients, play around in the kitchen and find what works for you. 
  • If you don't like spicy, take out the jalapenos and the jalapeno seasoning and replace the seasoning with smoked paprika. 
  • This can be made with chicken breast instead of ground. If you would like to try that way, see the original recipe for instructions, linked above. 
  • Serve with any side you wish, but our family loves this with Siete dip chips, cilantro, raw cheddar goat cheese, and plain goat yogurt (or sour cream for those that can have it.) Avocado would be good too for an additional colorful topping. 
  • This chili only served enough for a family of 4, with one meal. Double up on the recipe to have leftovers or freeze it for the next chilly or rainy day. If you are not freezing it, it will last up to 5 days, but truthfully it's so good, it will disappear before then. 
  • I do my best to use local and organic meat and produce. If you are unable to do so, choose the best option for your family and your community. We are big advocates for supporting the local farmer. 
 
If you tried this recipe be sure to take a picture and tag @ahealthyhomestead on Instagram! I love to see all these amazing people use their creative cooking skills. 

Nutrition

Calories: 396kcalCarbohydrates: 43gProtein: 26gFat: 14gSaturated Fat: 3gCholesterol: 98mgSodium: 1338mgPotassium: 2005mgFiber: 9gSugar: 11gVitamin A: 14810IUVitamin C: 234mgCalcium: 82mgIron: 5mg
Keyword chicken, chicken chili, chicken pumpkin chili, chili, pumpkin chili
Tried this recipe?Let us know how it was!

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