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.
Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
You’re going to love the deep flavors in this vegan soup! Using potatoes, celery and garlic along with oregano, basil and pepper allows the earthy, salty flavors of asparagus to shine.
We now have Pick Your Own Asparagus at the farm! The kids love the wagon rides and learning about our healthy foods that grow from the earth.
3 Reasons Vegan Asparagus Soup Should Be On Your Menu:
Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news if you’re watching your blood sugar.
This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
It’s one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.
Don’t we all love strawberry/rhubarb pie? Of course we do – it’s delicious! But other than pie, do you use rhubarb in any of your dishes? I thought not! Today we’re going to fix that and I guarantee this rhubarb chutney will change your life!
I used fresh picked rhubarb from Barrie Hill Farms with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!
You can serve this on crusty bread with a sharp cheese. I used Temiskaming cheese. If you don’t have access to this cheese, a sharp white cheddar or goat cheese will be perfect. This would also go well on chicken or pork and can be served hot or cold. It is an easy dish to prepare and takes no time at all. There’s a fair bit of honey in this recipe but it’s needed to balance out all the flavours.
12ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
This Roasted Garlic Beef Stew is a must for garlic lovers and you’re going to love all the fresh vegetables !
The flavors are phenomenal in this stew! The creation of these hearty flavors is the method of roasting the garlic in oil in your saucepan and then using this oil to saute your beef and onion. Delish!
I used baby white potatoes (unpeeled) because I’m lazy when it comes to peeling and cutting up potatoes and I used top sirloin steak instead of stewing beef. That’s just a personal choice and it’s mainly due to my excitement about the recipe and wanting to make a ‘super stew’.
I love the wholesome goodness of this dish. Every single spoonful is so satisfying to the taste buds. Cheers!
In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.
It really doesn’t get easier than Slow Cooker Vegetable Soup, right? Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!
I’ve included barley in this recipe too for the bigger appetites in the family. And if your carnivores want more, pick up a rotisserie chicken on the way home to add more and stretch this recipe for an extra day. Best thing about this dish is that you can include any leftover veggies you happen to have in the fridge. In this day of rising food prices, we’ve got to make the most of our produce.
I’ve been chopping and freezing leftover veggies and storing them in the freezer for something just like this. You can even prep your veggies the night before so that it’s just a matter of tossing everything in the pot before heading out the door in the morning.
Sweet corn from the farmers’ market is one of the best things about summer and when you include it in this scrumptious soup recipe, you’ll love the creamy goodness that seems to leap on to your spoon.
You know I’m a huge fan of soup so when I saw this beautiful recipe in Debbie Adler’s latest cookbook, Sweet, Savory & Free, I knew I had to make it.
All of Debbie’s fabulous recipes are plant based without any of the top 8 food allergens. Best of all, they are delicious!
Her journey to embrace plant-based recipes has come through personal experience – her son has many food allergies – and she has consequently spent years researching the right foods for him, for her business (Sweet Debbie’s Organic Cupcakes) and for her readers. This book is the result of hard work and dedication to discovering exactly what we need to eat to lead healthy lives.
And this beautiful corn is exactly what I need in my healthy soup! With onion, garlic, celery and parsnips, this dish is a summer flavorfest.
I can’t think of a better way to celebrate summer than a bowl of this healthy goodness that everyone can enjoy!
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