Crockpot chili for the season with pumpkin, chicken, corn and chickpeas. The pumpkin elevates an everyday, mundane chili into something exciting.
Pumpkin is a unique and unlooked for ingredient in savory cooking due to its popularity in desserts. I know it sounds a little strange for chili but it has no problem at all fitting right in as if it belonged there all along! It’s mild in flavor and adds an underlying earthiness that is right at home with the smoky heat of chipotle chiles, chile powder, cumin and the nuttiness of the chickpeas.
I love this recipe because you can throw everything into your crockpot lickety-split and dinner is taken care of. You’re free to go about your day knowing you have this bubbling pot of hearty chili to greet you when you get home.
The wonderfully spicy aroma will smack you in the face the moment you open the door and immediately beckon you to the table.
That’s seriously the best thing ever. Ever.
Slow cooker chili with pumpkin, chicken, corn and chickpeas.
INGREDIENTS:
INSTRUCTIONS:
- To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.
- When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
Notes:
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.
Just enjoyed a satisfying bowl of this delicious chili. A+ and easy too. I love very spicy foods – used 5 chilis w seeds and added 1 bhut jolokia – perfect!
I made it as written but only 1/2 can garbanzos. Here is the nutritional info (assumes 6 servings of 15 oz each): 300 calories, 5 g fat, 22 carbs, 40 G protein. Super healthy!
Thank you! That does sound super spicy and delicious! 🙂 I never had a ghost chile before!
Could you use a can of diced tomatoes with green chilis(rotel) instead of the tomatoes and adobe peppers? Also, is one can of chickpeas ok or do you recommend two cans?
Hi Justine! Yes to both! 🙂
Hi,
Do you happen to know the calories and serving size for this?
Thanks!
I’m sorry I don’t Kris!
Can I substitute something else, like a different bean, for the chickpeas? My husband refuses to eat them, but I’d really like to try this recipe!!
Hi Sherry! You can use any type of bean you like! I would probably go with white beans or black beans – I think they would taste the best.