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.
This easy Pan-Fried Potatoes & Sweet Potatoes Recipe has a delightful blend of red peppers, onions, garlic, fresh thyme, chipotle seasoning and even a touch of nutmeg!
Spring and summer may have been late in coming this year but that means good news for farm goers this fall. Berries are still plentiful, apples are in good supply and the new potatoes are scrumptious!
I think what I love most about potatoes is their versatility. They are great in salads, as a side dish and there are so many delicious and diverse ways to prepare them. Combining them with sweet potatoes is now one of my favorite!
Potatoes Provide Important Nutrients!
Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium and antioxidants.
This easy dish comes together in just 30 minutes and is great for breakfast, lunch, dinner or a snack. The addition of chipotle offers a mild but earthy taste that it is a perfect complement to the potatoes.
How do you cook your fresh farm potatoes? We’d love it if you shared your creations with us on Instagram or Facebook. Just tag #barriehillfarms so we can inspire our followers!
Heat oil in large skillet over medium head. and cook onions and bell peppers until onions are softened, about five minutes. Add potatoes, herbs and spices, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want your potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish.
Add potatoes, sweet potatoes, herbs and spices. Cook uncovered for 15 minutes.
Add onions ad bell peppers and toss with potatoes. Cook until potatoes are brown and crisp. Serve immediately.
It’s the healthy comfort food season and what better way to enjoy than this Pan-Fried Sausage & Apples dish. There are so many delicious elements to this recipe – garlic, onions, mushrooms, red peppers, spinach and sage create a medley of memorable flavors!
The farm has so many different varieties of apples to choose from – Sunrise, Gala, Honey Crisp, Mackintosh and Zestar! I’m all about creating your own flavors so feel free to pick your favorite apple for this dish but I used Sunrise – one of my favorite!
Sweet and savory is always popular and the addition of pan-fried sage takes this dish over the top. When cooked this way, sage leaves lose their pungent, harsh taste entirely and become subtle instead of overpowering.
We all know about the main benefits of apples but did you also know that they:
Improve neurological health
Lower levels of bad cholesterol
Reduce risk of diabetes
Are apples a favorite fruit in your house? Share your apple creations with us on Facebook or Instagram by tagging #barriehillfarms so we can inspire our followers!
1large sweet onion, cut into 1/4-inch-thick slices
8garlic cloves, sliced
1red bell pepper, sliced
1/2container of button mushrooms, sliced
2Sunrise apples, cut into 1/2-inch-thick wedge. Or use the red apple of your choice.
2tablespoonchopped fresh sage
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausages, and cook, turning occasionally, 6 – 8 minutes or until browned. Remove from skillet, and set aside, covering to keep warm.
Heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Add mushrooms, and cook 1 minute. Add bell pepper and apples, and cook, stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages.
Cover and cook for 10 minutes or until sausages are cooked through and vegetables are tender.
Top Sirloin Baseball Beef Steak with Grilled Corn Salad is the ultimate way to celebrate summer! We’re making the most of our fresh picked corn with spicy flavors and juicy textures.
Did you know that you can eat corn on the cob without cooking it? Yes! Try taking a bite the next time you remove the husk and clean – you’re in for a big surprise – deliciousness!
Most of us are used to grilling or boiling it though and I’ve created a simple salad with robust flavors to accompany this amazing top sirloin baseball beef steak from Thatcher Farm. We carry a variety of their products at the market and you’ll love the different choices of sausages available as well!
Adding a little lime and jalapeno to this salad gives it just the right kick and I love that once you’ve grilled the corn, you can put it together as you cook the steak.
This is the perfect meal for a busy weeknight or weekend entertaining. It will allow you to spend time with your guests and keep the fussing in the kitchen to a minimum.
Corn is Super Healthy!
Nutrition facts for 3.5 ounces (100 grams) of boiled yellow corn:
Protein: 3.4 grams
Carbs: 21 grams
Sugar: 4.5 grams
Fiber: 2.4 grams
Fat: 1.5 grams
What is your favorite way to cook corn? Tag us at @barriehillfarms on Instagram or Facebook so we can share your inspiration with our followers!
1/2jalapeno pepper, chopped finely. (use less if you don't like it spicy)
juice and zest of one lime
1cupfresh cilantro, choppedI have used both basil and cilantro
salt and pepper to taste
Place corn on the grill on medium high and turn until charred on all sides. About 10 minutes. Remove.
While corn is grilling, combine remaining ingredients.
Cut kernels of corn from cobs and add to combined ingredients. Season with salt and pepper and serve.
For Grilled Top Sirloin Baseball Beef Steaks
Preheat grill with large cast-iron pan placed on one side. Meanwhile, pat steak dry and generously season with salt and pepper.
When skillet is hot and almost smoking, place butter in the skillet and add steaks; cook steaks, basting in melted butter 4 to 5 minutes per side. Transfer steak to a plate and loosely cover with foil; let rest for 10 minutes.
Note: The baseball cut is thicker than most (which makes it juicier and even more delicious) . I cooked it medium rare and if you want it cooked longer, be careful not to burn.
Sugar Snap Pea, Radish & Cucumber Salad is a 10 minute summer dish full of everyone’s favorite farmer’s market gems. Simply combine the veggies and drizzle with a mix of olive oil, lemon juice and sesame seeds!
It’s PYO Time!
So much beautiful produce in the fields to pick right now! Blueberries, raspberries, corn, peas, and soon there will be fall raspberries and much more!
By the time we get home, the peas are seriously depleted because no one can resist snacking on these beauties. That’s the great thing about these peas – they are delicious raw, steamed, boiled or even toss them in a basket on the grill.
Sugar Snap Peas Nutrition Facts:
Improving digestive and heart function while aiding in the metabolism of fats and blood sugars.
The soluble fiber in sugar snap peas binds to cholesterol and prevent its absorption in the bloodstream, preventing the buildup of arterial plaque.
A one-cup serving of sugar snap peas delivers just over 10 grams of carbohydrates, which is usually well within the limits of the low carb diets
What are you favorite veggies/fruits to pick at the farm? We’d love to see what you’re cooking! Show us your creations on Instagram or Facebook so we can share with our followers!
This Easy 3 Ingredient Blueberry Sauce is made from natural ingredients and takes only twenty minutes to make.
It’s blueberry season and we’re loving all the happy faces in the field! The berries are particularly juicy and plentiful this year and this made us think of an easy sauce recipe to make the most of it.
Keeping It Simple
Keeping the ingredient list simple is important to maintain this amazing flavor.
Adding honey and chia seeds adds just the right texture for a sauce that can be used on ice cream, yogurt, chicken, beef and fish.
It would be possible to make jam with these ingredients as well. Simply lessen the amount of cooking time and don’t mash while cooking. Don’t you love a versatile recipe?!
We’d love it if you shared your blueberry recipes with us – simply tag us at @barriehillfarms on Instagram or Facebook so we can share on our stories.
This fruity Blueberry Avocado Salsa is a refreshing snack or a delightful side to grilled meat and fish recipes. You can spice it up with some jalapeno or add more sweetness by doubling the strawberries. Either way, it’s going to make your meal!
Combining delicious blueberries and strawberries from Barrie Hill Farms is the perfect way to celebrate summer and you’ll find that entertaining has never been this easy. The kids will love this too and it’s such a wonderful way to get those necessary nutrients into them during those important years of growth.
Blueberries Are Considered A Superfood!
Low in calories but high in fibre, Vitamin C and Vitamin K
Blueberries have the highest antioxidant capacity of all the popular fruits and vegetables. Flavonoids appear to be the berries’ antioxidant with the greatest impact.
Several studies suggest that blueberries and blueberry juice reduce DNA damage, which is a leading driver of aging and cancer.
The antioxidants in blueberries have been shown to reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol
How do you cook your fresh picked blueberries? Share in the comments section or tag us #barriehillfarms on social media with your creations. We’d love to share your inspiration with our readers!
This delicious Quick Strawberry Jam has only three ingredients, contains no refined sugar and is ready in only 20 minutes!
Fresh picked strawberries at the farm is a highly anticipated event each year and we love the excitement in the fields, the kids laughter on the wagons and the happy faces when they taste the sweet, juicy berries.
We also love that you’ve been sharing your photos and recipes on social media with us so please keep inspiring us with your unique creations!
This will keep in the fridge for up to 2 weeks and in the freezer for up to 2 months. A perfect hostess gift for all those grilling parties this summer!
Quick Strawberry Jam is very simply made with a toss in the food processor of your berries until they are chunky. You don’t want mushy jam! Cook it up with some honey (or maple syrup if you prefer) and a wee bit of lemon juice and you’ve got yourself a treat for these beautiful summer mornings.
Place strawberries in your food processor and process until strawberries are coarsely chopped. Don’t overdo it! You don’t want mushy jam.
Place contents in large saucepan on medium-high heat and add honey and lemon juice, stirring well.
Cook for 8-10 minutes at a low boil. Remove from heat and transfer to a heat proof jar and let cool at room temperature before sealing and storing in the refrigerator up to 2 weeks or 2 months in your freezer.
A simple rub for this Sweet Hot Coriander Salmon and Strawberry Tomato Salad and it’s ready for the grill. The salad is a simple as chopping and tossing. some fruits and veggies.
Now the ingredients are a little quirky but when I saw a recipe online for coriander roasted strawberries I knew this would work with my favorite fish as well. I’m here to testify that they are a fantastic combination and I loved it! You have to know by know that I’m usually going to throw some kind of twist to the recipe, right? The kitchen is meant to be fun!
You can grill this or pan fry and toss it in the oven. I’ve included both instruction and it will give you melt-in-your mouth deliciousness. You’ll want to use a good pan, preferably cast-iron. I have regular cast iron as well as enamel-coated cast iron pans that I use for almost everything. You’re going to sear it briefly on high heat then pop it into the oven for a few minutes and presto – dinner is served!
1,5cupsfresh strawberries, hulled and chopped in half
1/2poundassorted small heirloom, cherry and grape tomatoes, halved
1/3cupfresh basil, chopped
1tbspfresh oregano, chopped
1 teaspoonloosely packed lemon zest
1/4teaspoonfreshly ground black pepper
Preheat oven to 400FCombine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.
Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.
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