Chicken Pumpkin Chili Recipe | Fall 2020 Recipe
My absolute favorite thing to do with fresh roasted pumpkin. I’ll lay our the directions I use for an Instant pot, as well as how I adapt this for a slow cooker.
How do you make fresh pumpkin puree?
Chicken Pumpkin Chili Recipe
• 3lbs Boneless, Skinless, Chicken Thighs
• 2 Onions, Diced
• 1 28oz can San Marzano Tomatoes
• 1 7oz can Diced Green Chilies
• 3-4 Chipotle Peppers in Adobo Sauce
• 4 Cloves Garlic, Minced
• 2 Cups Chicken Stock
• 1/4 Cup Chili Powder
• 2 tbs Cumin
• 1 tbs Smoked Paprika
• 1 tbs Cinnamon
• 2 tsps Cocoa Powder
• 2 Cups Fresh Roasted Pumpkin
• 1 Bunch Kale
• Salt and Pepper
Chicken Pumpkin Chili Toppings
• Pumpkin Seeds
• Sour Cream
• Avocado
• Cheese
Chicken Pumpkin Chili Directions
1) Place Chicken Thighs in Instant Pot (or crockpot) with salt and pepper.
2) Add all ingredients into the Instant Pot except fresh pumpkin and kale. Cover and cook for 1 hour on high pressure sealed.
3) After an hour, remove Chicken thighs and shred. Place back into the instant pot along with pumpkin and kale. Continue cooking on high pressure for 30 minutes.
4) Serve with desired toppings and enjoy!
Crockpot Times:
For the initial cook, go 4-5 hours on high or 8-10 hours on low. After you add your ingredients, cook an additional hour, or until kale is tender.
Chicken Pumpkin Chili Recipe | Fall 2020 Recipe
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