31 Oct 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.)
| In a pan or nonstick skillet (over medium heat), heat the olive oil and sauté the garlic, onion, and jalapeno (approx. 2 minutes). Stir in the chili powder, cinnamon, pumpkin pie spice, paprika, and salt. Gradually stir/fold in the chicken and mix. Cook for 3 to 5 minutes.|
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.