This recipe can simmer all day in the crockpot or made stovetop in 30 to 40 minutes.
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and finely chopped
4 tablespoons minced garlic
1-1/2 pounds ground chicken
2 15-oz. cans diced tomatoes, undrained
1 15-oz. can pure pumpkin
2 cups low-sodium chicken broth
1-1/2 tablespoons chili powder
1 tablespoon cumin
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can white kidney beans, drained and rinsed
Let's get started...
1. Cook chicken over medium high heat until browned to a safe temperature. Set aside.
3. Add tomatoes, broth, and pumpkin to peppers and onions. Stir in spices.
5. Simmer until ready to serve.
We enjoyed the chili but did not taste the pumpkin at all. Although it did help to thicken the stew. We would advise to add a second or even third can of pumpkin to have the flavor come through.
As you surf through Pinterest stocking up on Thanksgiving and holiday ideas, don't forget to stop by and offer up ideas for other chilis.