Chicken & Pumpkin Chili (Slow Cooker)

1      Rotisserie chicken from the local market (skin removed; cut into chunks; approx. 3 cups)

3      “minced” garlic cloves

1       “chopped” onion

1      “seeded/diced” jalapeno

½       cup chicken or vegetable broth (low-sodium preferred)

2 ½    tablespoons light brown sugar

1        tablespoon extra-virgin olive oil

1        tablespoon chili powder

1        teaspoon paprika

1        teaspoon salt or to taste

½       teaspoon pumpkin pie spice

¼       teaspoon cinnamon

1        can pumpkin puree (15 oz.)

1        can chili beans (15 oz.)

1        can “white” kidney beans (15 oz.)

1        can “diced” tomatoes (14.5 oz.)

Gently pour this mixture into the slow cooker. Now, stir in (and mix) to incorporate the pumpkin puree, broth, brown sugar, tomatoes, kidney beans, and chili beans.

Allow cooking on low for 4 to 5 hours or on high for 2 to 3 hours.

This chili is best served with a little cheese, sour cream, tortilla strips, and/or avocado slices on top or on the side.

Diva Tips:

• A rotisserie chicken is quick and easy, but if ground chicken or turkey is preferred, the substitution is simple. Over medium heat, cook the meat for 8 to 10 minutes or until lightly brown. Drain any excess fluids before mixing with the other ingredients.
• This chili can actually cook on low for up to 7 hours. The more time it cooks, the thicker and more flavorful it becomes.