Slow Cooker Spicy Pumpkin Chicken Chili
To skip the post and step-by-step instructions and go straight to recipe, click here.There is nothin’ like a big bowl of chili on an autumn day - it’s one of my top five foods of all time. While this chili isn’t the most traditional, it still has the spice and heartiness that I crave in a chili. Add some cheddar cheese, sour cream, avocado, and jalapeno, and - hoooo baby. That’s a good bowl of food right there! This chili smells delicious bubbling away in the crockpot in the afternoon, and will make you so ready for a big bowl come dinnertime. Loaded with shredded chicken, seasoned beans, autumnal pumpkin, and spicy peppers, it’s a big hearty bowl of goodness. But be warned - it definitely has a kick!!
Recipe Notes:
Slow cooking without a slow cooker: While I find it easiest to toss this chili in a slow cooker, it’s totally doable even if you don’t have one. Rather than adding the ingredients to a slow cooker, add them to a large pot and place over medium high heat. Stirring occasionally, bring it to a boil. Once boiling, reduce to a simmer and cover. Cook for about 45 minutes, checking and stirring once every 15 minutes until it thickens up and comes together into a chili consistency.
Leftovers: This makes a good amount of chili that will feed a family for a night or a couple of people for a few days. It freezes well - just make sure it’s fully cooled down before putting it in the freezer. When you heat it back up, it may just need a splash of water or broth. Or, if you’re ok with eating it for a few days in a row, it keeps well in the fridge for up to 5.
Substitutions: Because everything cooks together and gets flavored deeply by the spices, many of the veggies and such can be switched out for your favorites and still keep the flavor profile of the chili pretty similar. In terms of ingredients that can’t really be replaced, I would say the spices, jalapenos, and the pumpkin, since they’re fairly integral to the flavor. The chicken could be replaced with another meat if you wanted, or even more beans or vegetables. I wouldn’t personally add tomatoes as I don’t feel like they mesh well with the pumpkin, but give it a try if you want! A different kind of beans could be a fun change as well.
Step-By-Step Walk-Through
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Step 1:
Cook Veggies
Heat a large pan over medium heat.
While the pan is heating, dice ½ of a large yellow onion, 1 red bell pepper, and 2 jalapenos.
Once pan is heated, add a tablespoon of oil or butter for sauteeing.
Add the diced vegetables and sautee for 5-10 minutes until softened and lightly browned.
Step 2:
Add Ingredients To Slow Cooker
Pour the sauteed vegetables into your slow cooker. If you’re using a pot on the stove instead, see note.
Also add all remaining ingredients: 2 cups of shredded chicken (I use this recipe, but rotisserie chicken would work too), 1 15-ounce can of corn (undrained), 2 15-ounce cans of white chili beans (undrained), 1 cup of pumpkin puree, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, ½ teaspoon of cayenne pepper, 1 ½ teaspoons salt, and 1 teaspoon black pepper.
Mix everything together well.
Step 3:
Cook
Cook chili on low for 5-6 hours or high for 3-4 hours, stirring once halfway through.
Step 4:
Serve
Once finished cooking, serve chili as desired. I would recommend topping with avocado, sour cream, sliced jalapeno, and cheddar cheese. It’s also great served over macaroni or french fries.
Slow Cooker Spicy Pumpkin Chicken Chili
Servings: 8 Time: 30 minutes (active), 3 1/2 - 6 1/2 hours (total)
Difficulty: Very Easy
Ingredients
For Chili:
2 cups cooked shredded chicken
1 15-oz. can of corn (undrained)
2 15-oz. cans of white chili beans (undrained)
½ large yellow onion
1 red bell pepper
2 jalapenos
1 cup pureed pumpkin
1 TBS. butter or oil
1 TBS. chili powder
1 tsp. cumin
1 tsp. garlic powder
½ tsp. cayenne pepper
1 ½ tsp. salt
1 tsp. black pepper
For Topping (optional):
sliced avocado
shredded cheddar cheese
sour cream
sliced jalapeno
Directions
Step 1: Cook Veggies
Heat a large pan over medium heat. While the pan is heating, dice yellow onion, red bell pepper, and jalapenos. Once pan is heated, add a tablespoon of oil or butter for sauteeing. Add the diced vegetables and sautee for 5-10 minutes until softened and lightly browned.
Step 2: Add Ingredients to Slow Cooker
Pour the sauteed vegetables into your slow cooker. If you’re using a pot on the stove instead, see note. Also add all remaining chili ingredients. Mix everything together well.
Step 3: Cook
Cook chili on low for 5-6 hours or high for 3-4 hours, stirring once halfway through.
Step 4: Serve
Once finished cooking, serve chili as desired (see recommended toppings in ingredient list - also delicious served over macaroni or french fries!).