Slow Cooker Pumpkin Chicken Chili can be made quickly in your crockpot, Instant Pot or on the stovetop. You can customize the flavors with your favorite spices and ingredients and a vegetarian option is easy too!
You can use a pumpkin puree or can puree your own! I wanted some naturally roasted flavors so I brought home a pumpkin from the farm, cut it into chunks, roasted it and then pureed. Oh my goodness – the flavor! It’s the first time I’ve roasted my own pumpkin but it sure won’t be the last.
Pumpkin Chili Ingredients
The ingredients for this recipe are simple and you likely have most of them in your pantry right now.
Pumpkin puree. Pick up a pumpkin next time you’re at the market or use canned.
Chicken breasts . I use organic for the best flavor. If you want a vegetarian dish, simply leave it out. There are lots of other flavors that make this dish delicious.
Vegetables – onion and lots of red pepper. For some extra zip, add some jalapeno.
Chicken broth – or use vegetable broth
Red kidney beans. You can use black beans or chickpeas.
Seasonings – chili powder, cumin, garlic, paprika and cayenne. Add a little cinnamon for some fun!
You can add a wee bit of tomato paste if you like. It would add some thickness if that’s your thing but I found this to be a great consistency without it.
Optional toppings: avocado, cilantro, parsley, green onions, cheddar cheese
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. Remove lid and shred your chicken. Stir and serve with your choice of toppings.
Instant Pot Recipe:
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, red kidney 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 avocado slices and cheddar cheese if desired.
Stove Top Method
Heat the oil in a large pot on medium high. Add onions, garlic and red pepper. Saute for 3-4 minutes. Add remaining ingredients. (Add desired amount sliced chicken from your store bought rotisserie chicken or cook chicken ahead of time)
Bring to a boil and reduce heat, cover and simmer for 30 -40 minutes. Top with green onions, avocado and cheddar cheese if desired.
Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.
Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies.
This would be the perfect appetizer for Thanksgiving dinner and can easily be made the day before. I loved the creaminess of this soup and found myself dipping apples and sourdough bread to get every drop!
Tips for Preparing Your Butternut Squash Maple Apple Soup
You can add a little or a lot of maple syrup depending on your desire for sweetness. This soup is great with no maple syrup as well. Keep an eye on it as it’s roasting. It can burn easily.
The toppings always make the soup! Apple slices, croutons, smoked pepitas (pumpkin seeds), sunflower seeds and thyme are perfect with these flavors.
You can puree the soup in the pot with a hand blender but for super creaminess, I recommend a high speed blender like a Vitamix.
You can use butter or olive oil to saute your veggies. I used butter in this recipe because sometimes you just have to embrace a little decadence!
6cupsbutternut squash (2 medium butternut squash), seeds removed
1/2cupyellow onion, chopped
1honey crisp or gala apple (or your favorite), chopped
2cupscoconut milk or milk
salt and pepper to taste
Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with a fork. Remove and cool for 10 minutes.
Heat butter in a Dutch oven over medium high heat. Add onions, and sauté for 5 minutes until translucent but not browned. Add apples, carrots and cinnamon and cook for 10 minutes. .
Once the squash is cooled, scoop it out and add to the pot along with the chicken broth and cinnamon and simmer for 20 minutes, covered. Remove from heat Add milk, salt and pepper.Place half of the soup in your blender and blend until creamy. At this point, you can add more chicken broth or milk if it's not thin enough. Return to pot and season with salt and pepper.
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