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.
Preheat your oven to 350 F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.
Adapted from Dextoxinista.com . Recipe prepared and photographed by Liz Renshaw, Simply Fresh Dinners. *Use Bob's Red Mill Buckwheat Flour for best results.
This creamy Vegan Pumpkin Pasta will delight your taste buds with its tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese. Try making this vegan penne pasta with high quality and all the delicious herbs and you will want to experiment with more punpkin pasta dishes like this one!
What Makes Vegan Pumpkin Pasta Awesome?
Are you ready for another season of pumpkin crazed recipes? I don’t have a lot on my blog so I decided it was time to combine it with some penne pasta and make a vegan penne pasta! I’m finding that I’m leaning towards more vegan recipes these days as well so this was the perfect opportunity to play mad scientist in my kitchen. I was pretty impressed with this one once it was all done. This is a recipe that everyone will enjoy and you get those healthy carbs into your active families diet!
So what makes this dish so tasty? I believe the high quality organic extra virgin olive oil is what helps it be that much more delicious. I use this oil to pan fry the shallots and capers. and then I reserve the leftover oil. Place the garlic and sliced shallots on your cookie sheet and top the shallots with fresh sage leaves and drizzle it all with the oil. Fabulous.
The Secret is in the Blender
It’s so much fun to experiment with this healthy Vegan Pumpkin Pasta in my kitchen and there is no end to the types of dishes you can make with gorgeous, seasonal produce. I am just loving the pumpkin from Barrie Hill Farms this season – there is something amazing about this seasons crop!
One of my biggest tips for this recipe is to make sure you are using a high-quality blender. I have never gone cheap with my blenders because I use them soo much and they are a really important part of my kitchen. Do yourself a favor, and invest in a great blender (and food processor!) For this recipe, you can roast the pumpkin but I’m all about quick and easy so I went with pumpkin puree this time. You can use a food processor or your high powered blender to bring it all together and you’re ready. Quick and easy, right?
With the holiday season fast approaching, this is a great go-to meal for the nights when you’re in need of some clean eating. A simple dish with robust flavors. Enjoy and let us know how it turned out. If you are on Instagram, please hashtag your photos with #barriehillfarms. Thanks and Cheers!
Soak the cashews in water overnight or a minimum of 3 hours.
Heat olive oil in small pan on medium high. Add capers and almonds and saute until almonds are toasted; about 4 minutes.
Remove capers and almonds with a slotted spoon and set aside. Reserve oil.
Preheat oven to 350 F. On baking sheet place garlic and shallots. Top each slice of shallot with a fresh sage leaf. Use reserved oil to drizzle over sage, shallots and garlic. Roast for 15 minutes. Remove from oven.
Pour the vegetable broth into the blender. Add raw cashews, pumpkin puree, goat cheese, shallots, garlic and sage. Add salt and pepper to taste. Reserve a few roasted sage leaves for garnish.
Blend on high speed and smooth and creamy. You may need additional vegetable broth to get your desired consistency.
Cook your pasta according to package directions. Reserve 1 cup of pasta water. Drain, rinse and return to pot.
Add 1/4 cup of pasta water along with pumpkin sage sauce to your pasta, tossing lightly until penne is coated. Add additional pasta water if you want it super creamy.
Top with reserved sage leaves, capers and almonds. Sprinkle with a pinch of red pepper flakes.
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