Chicken Pumpkin Chili Recipe | Fall 2020 Recipe
Chicken Pumpkin Chili Recipe | Fall 2020 Recipe
My absolute favorite thing to do with fresh roasted pumpkin. I'll lay our the directions I use for an Instant pot, as well as how I adapt this for a slow cooker.
How do you make fresh pumpkin puree?
Chicken Pumpkin Chili Recipe
• 3lbs Boneless, Skinless, Chicken Thighs
• 2 Onions, Diced
• 1 28oz can San Marzano Tomatoes
• 1 7oz can Diced Green Chilies
• 3-4 Chipotle Peppers in Adobo Sauce
• 4 Cloves Garlic, Minced
• 2 Cups Chicken Stock
• 1/4 Cup Chili Powder
• 2 tbs Cumin
• 1 tbs Smoked Paprika
• 1 tbs Cinnamon
• 2 tsps Cocoa Powder
• 2 Cups Fresh Roasted Pumpkin
• 1 Bunch Kale
• Salt and Pepper
Chicken Pumpkin Chili Toppings
• Pumpkin Seeds
• Sour Cream
• Avocado
• Cheese
Chicken Pumpkin Chili Directions
1) Place Chicken Thighs in Instant Pot (or crockpot) with salt and pepper.
2) Add all ingredients into the Instant Pot except fresh pumpkin and kale. Cover and cook for 1 hour on high pressure sealed.
3) After an hour, remove Chicken thighs and shred. Place back into the instant pot along with pumpkin and kale. Continue cooking on high pressure for 30 minutes.
4) Serve with desired toppings and enjoy!
Crockpot Times:
For the initial cook, go 4-5 hours on high or 8-10 hours on low. After you add your ingredients, cook an additional hour, or until kale is tender.
Chicken Pumpkin Chili Recipe | Fall 2020 Recipe
#PumpkinRecipes #Fall2020 #PumpkinChili
Pumpkin Chicken Chili - Healthy Bites
Weis Markets' Registered Dietitian Beth Stark shows you how to make a delicious and super easy Pumpkin Chicken Chili.
Featured Recipe:
Featured Article:
Turkey Pumpkin Chili
This autumn-hued chili from @ChefBillyParisi is chock full of fall flavors that will surely warm your belly when the weather gets cold.
Colored and flavored by Heinen’s organic pumpkin puree along with chili staples like ground turkey, onions, celery, carrots and beans, this seasonal soup is almost too good to be true!
Turkey Pumpkin Chili
Serves 10
Ingredients
3 Tbsp. olive oil
2 yellow onions, peeled and small diced
3 celery stalks, small diced
3 carrots, peeled and small diced
3 garlic cloves, finely minced
2 lbs. ground turkey
2 Tbsp. dried cumin
2 Tbsp. chili powder
4 cups chicken stock
2 15 oz. cans Heinen’s pumpkin puree
1 cup heavy whipping cream
4 15 oz. cans Heinen’s cannellini beans, drained
3 Tbsp. fresh parsley, chopped
Salt and pepper, to taste
Instructions
1. Add the olive oil to a large pot over medium-high heat and lightly caramelize the onions, celery and carrots for 10-15 minutes.
2. Add the garlic and sauté for 1 minute before adding the turkey, cumin and chili powder. Cook until the turkey is completely cooked through, stirring regularly to break the turkey into pieces.
3. Add the chicken stock, pumpkin puree and whipping cream. Mix to combine.
4. Stir in the beans, parsley, salt and pepper.
5. Serve.
Slow Cooker Pumpkin Chili
SLOW COOKER PUMPKIN CHILI
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Yes, you read that right PUMPKIN chili. It has a unique flavor but still chili-like. Great meal for this fall weather.
RECIPE:
INGREDIENTS:
1 lb. ground beef
1 cup pumpkin puree (canned or fresh made)
29 oz. can tomato sauce
2 cups water
2 Tbsp. chili powder
2 tsp. pumpkin spice
1½ tsp. salt
1 yellow onion diced
1 red bell pepper diced
1 orange bell pepper diced
2 garlic cloves minced
1 habanero pepper, minced (optional, only use if you like spicy!)
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Start by browning the ground beef. Do this on the stove top in a large skillet set over medium high heat. Brown the meat and crumble it with a wooden spoon or spatula. Drain any fat and then add the ground beef to the slow cooker.
Add the pumpkin puree, tomato sauce, water, chili powder, pumpkin spice, salt yellow onion, bell peppers, and garlic. Add a minced habanero pepper if you want a spicy chili. Stir.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is up, stir and serve. Top with your favorite chili toppings and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#pumpkinchili #slowcooker
Instant Pot Pumpkin Chicken Chili
Instant Pot Chicken Pumpkin Chili is a quick and easy chili recipe to bring in the Fall season!! Since this pumpkin chili recipe is made in the Instant Pot you can enjoy your healthy, dairy-free, and gluten free dinner recipe in a fraction of the time.
RECIPE:
Ingredients
2 Tbsp. olive oil
1 cup sweet onion finely diced
1 cup green bell pepper finely diced
1 jalapeno seeded, finely diced
2 cloves garlic crushed
3 cups chicken broth regular
1 ½ pounds chicken
15 ounces pumpkin puree canned
2 Tbsp. tomato paste
15 ounces canned black beans rinsed and drained
Pumpkin Chili Seasonings:
2 tsp. chili powder
1 tsp. cumin
½ tsp. paprika
¼ tsp. ground sage
1 ½ tsp. salt to taste
¼ tsp. pepper to taste
Pinch cayenne pepper
Pinch cinnamon
Toppings:
Green Onions optional
Cilantro optional
Instructions
Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
Add crushed garlic and saute for 1 minute or until lightly browned.
Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
In a small bowl whisk together the pumpkin chili seasoning ingredients.
Add chicken breasts, pumpkin puree, tomato paste, black beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
Release the pressure valve. Shred chicken breasts with a fork.
Serve pumpkin chicken chili with finely chopped green onions and cilantro and enjoy!
Recipe Notes
*Slow Cooker Instructions: add all of your ingredients into a 6-quart slow cooker, making sure to get some liquid underneath the chicken breasts, give it a good stir, and cook your pumpkin chili for 6 hours on low in the Crock-Pot.
**Leave out the black beans to bring the carb count down to 12 carbs / 4 grams of fiber per serving.
Website:
MY NEW FAVORITE CHILI RECIPE | warm, cozy & nourishing!
My new favorite chili recipe is warm, cozy, and nourishing! It's a hearty turkey pumpkin chili made with ground turkey, canned pumpkin, and black beans. It’s a quick-cooking chili that’s seasoned with warm spices like cumin, chili powder, and cinnamon – healthy comfort food perfect for a cold day!
PRINT RECIPE:
Subscribe to my channel:
❤︎ FAVORITE FOODS + KITCHEN TOOLS ❤︎
Butcher Box: bit.ly/CDButcherBox5
Lodge Dutch Oven:
My Kitchen Knife:
❤︎ LET'S CONNECT ❤︎
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
Timestamps
0:00 Intro
0:49 Chopped onion
1:07 Chopped pepper
1:18 Chopped carrot
1:31 Minced garlic
1:42 Lodge enamel-coated pot
1:57 Start cooking
2:48 Protein alternatives
4:05 Adding the pumpkin
5:13 Serve it up...
5:36 ...and enjoy!
TURKEY PUMPKIN CHILI WITH BLACK BEANS
1 tbsp. extra virgin olive oil
1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic minced
1 lb. lean ground turkey
14.5-ounce can of diced tomatoes
15-ounce can of pumpkin puree
3 cups low-sodium organic chicken broth
1 tbsp. chili powder
1 tsp. ground cumin
1/8 tsp. ground cinnamon
15-ounce can of black beans
pinch Salt and pepper to taste
Heat a large pot over medium-high heat and add olive oil, onion, bell pepper, carrots, and garlic. Season everything with salt and pepper and sauté for 6-8 minutes or until the veggies are beginning to become tender.
Add in ground turkey and break it up with your spatula. You want to cook the turkey until it is opaque.
Add in chili powder, cumin, and cinnamon, along with one more pinch of salt and some black pepper. Next add the pumpkin puree, diced tomatoes, and chicken broth. Give it all a stir, turn the heat up to high and let it come to a boil.
Once boiling, add in the black beans, reduce the heat, and simmer for 20-30 minutes. Serve and enjoy!
NOTES
Storing: Place any leftovers in an airtight container and store it in the fridge. It will last about 4 to 5 days, making it great for meal prep. If you plan to keep it longer than that, this chili freezes well.
Freezing: To freeze the chili, place it in freezer-safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on medium heat on the stovetop. You can also reheat it for about 2 minutes in the microwave.
NUTRITIONAL ANALYSIS
Serving: 1.25cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 1020mg | Fiber: 10g | Sugar: 7g | Vitamin A: 15891IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 5mg
Disclaimer: product links may include affiliate links.
#turkeychili #turkeypumpkinchili #healthychilirecipe