Indulge in the savory delights of our Roasted Pumpkin Chicken Chili, enriched with the deep flavors of roasted pumpkin, fiery chili peppers, and aromatic spices. Perfect for autumn gatherings or local chili competitions, this versatile dish is a surefire winner. For optimal taste, prepare it a day in advance to allow the flavors to meld deliciously.
This is comfort food at its best, and if you’re thinking it’ll taste to pumpkiny then think again! The pumpkin imparts a savory-sweet balance that rounds out this chili. Plus we also add cream cheese which creates a velvety rich texture for a winning recipe!
Please note: Prep time does not include roasting time for pumpkin! Roasting will add about 70 minutes of extra time, however it’s standby cooking for the most part. Just toss it in the oven and roast while you gather the rest of your ingredients. Substitutions are below.
Even though this is the perfect fall chili, it’ll also rock any tailgate party too! Roll Tide!! Plus we give you versions for Whole30, Paleo and also give you 6 ways to tame the heat if you find it turns out too spicy!
The video above is from our friends at Heartland Trails
Ingredients you’ll need for making pumpkin purée:
- Sugar or pie pumpkin(s)
- Optional: Olive oil or cooking spray (for roasting)
Select a Pumpkin: Choose a sugar or pie pumpkin, known for their sweet, dense flesh, rather than a large carving pumpkin which tends to be watery and less flavorful.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Pumpkin: Wash the pumpkin thoroughly and cut it in half vertically. Remove the seeds and stringy pulp using a spoon or ice cream scoop.
Roast the Pumpkin: Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is fork-tender.
Cool the Pumpkin: Remove the pumpkin from the oven and let it cool for a few minutes until it’s safe to handle.
Scoop the Flesh: Once cooled, use a spoon to scoop the cooked pumpkin flesh away from the skin. Discard the skin.
Blend or Mash: Transfer the cooked pumpkin flesh to a food processor or blender, or simply mash it with a potato masher or fork until smooth.
Strain (Optional): If you prefer a smoother purée, you can strain it through a fine mesh sieve to remove any remaining fibrous bits.
Store or Use: Use the pumpkin purée immediately in your favorite recipes, or store it in an airtight container in the refrigerator for up to 5 days, or freeze it for longer-term storage.
Enjoy: Use your homemade pumpkin purée in recipes like pies, breads, muffins, soups, and more, and savor the delicious flavors of fall!
That’s it! You now have fresh, homemade pumpkin purée ready to use in your favorite dishes.
Can I Use Canned Pumpkin for Making Pumpkin Chicken Chili?
Yes! Roasted pumpkin is amazing, but you can substitute a can of Organic Pumpkin Purée. Make sure that it’s pumpkin purée and not pumpkin filling which has pumpkin spice.
Tempting Toppings for Chili
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Fresh cilantro leaves
- Diced green onions or chives
- Crispy bacon bits
- Tortilla strips or crushed tortilla chips
- Pickled jalapeños or banana peppers
- Sliced black olives
- Roasted pumpkin seeds
- A drizzle of hot sauce or salsa for extra heat
Crafting the Ultimate Chili Bar Experience
Setting up a chili bar can turn any gathering into a memorable event. Here’s how to do it:
Select Your Chili Base: Offer a variety of chili options to cater to different tastes and dietary preferences. Traditional beef chili, vegetarian chili, white chicken chili, and, of course, the star of the show, roasted pumpkin chicken chili, are excellent choices.
Choose Your Toppings: Set up a spread of toppings that guests can use to customize their chili bowls. Include options like shredded cheese, sour cream, diced onions, sliced jalapeños, chopped cilantro, avocado slices, and crunchy tortilla strips. Don’t forget to label each topping for easy identification.
Provide Side Accompaniments: Enhance the chili experience by offering a selection of side dishes. Classic cornbread, fluffy rice, buttery biscuits, or even baked potatoes can complement the chili perfectly. Keep them warm in chafing dishes or slow cookers.
Include Beverage Options: Quench guests’ thirst with a variety of beverage choices. Offer cold drinks like soda, water, and iced tea, as well as warm options such as hot cider or hot chocolate. Consider providing a few beer and wine options for adult guests.
Set Up Serving Stations: Arrange the chili, toppings, sides, and beverages in separate stations to encourage flow and minimize congestion. Use large bowls, platters, and trays to display the items attractively. Make sure to provide utensils, napkins, and bowls for serving.
Create a Cozy Atmosphere: Decorate the chili bar area with fall-themed decorations like pumpkins, gourds, colorful leaves, and rustic signage. Add some ambient lighting with candles or string lights to create a warm and inviting ambiance.
Encourage Creativity: Encourage guests to get creative with their chili creations by providing recipe cards with suggested topping combinations or hosting a chili topping contest with prizes for the most inventive combinations.
By following these steps, you can create a chili bar that will impress your guests and make your gathering a hit!
Chili Bar Party Toppings
- Diced onion
- Shredded cheese
- Pickled jalapenos
- Diced scallions
- Sliced avocado
- Fresh cilantro
- Sliced black olives
- Fresh sour cream (keep it on ice)
- Frito’s
- Crackers
- Salsa Verdé
- Hot Sauce
- Cornbread
- Oyster crackers
- Shredded lettuce
Top 10 Mouthwatering Side Dishes to Serve with Chili
Cornbread: A classic pairing with chili, cornbread offers a sweet and savory contrast that complements the rich flavors of the dish.
Fluffy Rice: Whether it’s white rice, brown rice, or even seasoned Spanish rice, a side of fluffy rice helps to balance out the heat and heartiness of chili.
Buttery Biscuits: Soft, buttery biscuits are perfect for sopping up every last bit of chili goodness. Serve them warm for an extra comforting touch.
Baked Potatoes: Load up baked potatoes with chili and your favorite toppings for a hearty and satisfying meal.
Tortilla Chips: Crispy tortilla chips add a satisfying crunch to every bite of chili. Serve them alongside for dipping or crush them over the chili for added texture.
Fritos or Corn Chips: Similar to tortilla chips, Fritos or corn chips offer a crunchy texture and a hint of corn flavor that pairs perfectly with chili.
Macaroni and Cheese: Creamy macaroni and cheese is a comforting side dish that complements the bold flavors of chili. Serve it alongside or even stir it right into the chili for an indulgent twist.
Garlic Bread: Toasted garlic bread is a simple yet delicious side dish that pairs well with the warmth and spice of chili.
Coleslaw: Tangy coleslaw provides a refreshing contrast to the richness of chili. Its crisp texture and bright flavors make it a great accompaniment.
Roasted Vegetables: Serve a medley of roasted vegetables such as carrots, Brussels sprouts, and sweet potatoes alongside chili for a healthy and flavorful addition to your meal.
Do I Need to Rinse Canned Beans?
Yes, Rinsing canned beans before using them in recipes is a good habit for several reasons:
Removes Excess Sodium: Canned beans are typically stored in a salty liquid to preserve them. Rinsing them helps remove some of this excess sodium, making your dish healthier, especially if you’re watching your sodium intake.
Reduces Flatulence: Rinsing canned beans can help reduce the gas-producing compounds such as oligosaccharides found in the liquid they’re canned in. This can lead to fewer digestive discomforts and less flatulence after consuming them.
Improves Flavor: Rinsing canned beans can remove any metallic or can-like taste that may come from the liquid they’re stored in. This ensures that the beans taste fresher and allows the flavors of your dish to shine through.
Enhances Texture: Rinsing canned beans can help remove any excess starches or gummy residue, resulting in a better texture in your final dish. This is especially important if you’re using the beans in salads or other dishes where texture matters.
Customizes Flavor: Rinsing canned beans gives you more control over the flavor profile of your dish. By rinsing, you can remove the salty liquid and season the beans to your taste preferences, allowing for a more personalized flavor experience.
Overall, rinsing canned beans is a simple step that can significantly improve the taste, texture, and healthiness of your dishes. It’s a small effort with big rewardsYes.!
Directions for Presoaking Dry Beans
Bean Soaking Hack: Adding 1/4 teaspoon of baking soda to 1lB (0.45 kilogram) of beans tenderizes them and reduces the content of gas-producing sugars from the raffinose family, resulting in less bloating. Don’t forget to rinse the beans thoroughly after soaking! Check out the directions below for more details.
- Rinse the dried beans under cold water to remove any dirt or debris.
- Place the beans in a large bowl and cover them with water. Use about 3-cups (0.71 liters) of water for every cup of beans.
- Add a 1/4 teaspoon of baking soda per 1lB (0.45 kilogram) of beans to the soaking water, if desired, to help soften the beans and enhance their flavor.
- Allow the beans to soak for at least a minimum of 6 hours or overnight. For a quicker soak, bring the beans and water to a boil, then remove from heat, cover, and let sit for 1 hour. Please be aware this quick soak method will degrade the firmness of the beans.
- After soaking, drain and rinse the beans thoroughly before cooking.
- Use the soaked beans in your favorite recipes, adjusting cooking times as needed, since soaked beans cook faster than unsoaked ones.
Dump the beans into a fine mesh colander, rinse and pick through to make sure that there are no stones or twigs, it can happen! Imagine breaking a guests tooth, or your own?
Tip: If your kitchen is hot, refrigerate black beans while they soak to prevent fermentation.
Bean Soaking Methods
- Overnight method (my preferred): Add the washed beans to a large container to allow for expansion, plus the 1/4 teaspoon of baking soda. Add enough water to cover the beans by an excess of 2-inches of water. Let the beans sit overnight. Before cooking the next day, drain the beans, flush with water and proceed with cooking directions.
- Quick-soak method: Place the beans in a large pot and cover with water and 1/4 teaspoon baking soda; bring to a boil and continue to boil for two minutes. Remove from the heat and let sit covered for two hours. Drain, rinse thoroughly, and continue with the recipe. However, the quick-soak method might cause your beans to break-up when cooking.
Making Paleo or Whole30 Roasted Pumpkin Chicken Chili
If you’re following a Paleo or the Whole30, then leave the beans and cream cheese out. You can always sub coconut milk to achieve a rich creamy texture and no you can’t taste coconut at all! We’ve made it both ways depending on who we’re serving.
Can I Make Pumpkin Chicken Chili with Turkey?
Yes, for sure! Make yourself a pot of Pumpkin Turkey Chili with leftovers from Thanksgiving.
Ingredients for Roasted Pumpkin Chicken Chili
- 2 jalapeño peppers, roasted
- 3 poblano peppers, roasted
- 4 anaheim peppers, roasted or sub 2 cans green chilis
- Extra Virgin Olive Oil (EVOO)
- 2 Tablespoons bacon fat, sub vegetable oil or other
- 1 large white onion, chopped
- 2 Tablespoons of chili powder
- 1 Tablespoon Oregano
- 1 teaspoon cumin, ground
- 1/2 teaspoon nutmeg
- 2 teaspoons sea salt
- 4 cloves garlic, smashed + peeled + chopped
- 3 cups of chicken or vegetable stock
- 4 large red ripe tomatoes, chopped or 2 cans 15 oz. diced tomatoes
- 2 cups white beans, soaked overnight or sub 2 cans beans
- 2 cups Roasted Pumpkin Puree, sub 1 15 oz. can organic pumpkin puree
- 3 cups shredded chicken, sub rotisserie chicken
- 1 8 oz package of cream cheese, sub (1) 15 ounce can full fat coconut milk
- toppings of choice
Directions for Making Pumpkin Chicken Chili
Begin by roasting the chili peppers: Preheat the oven to 450°F/232°C, line a baking sheet with parchment paper. Slice and deseed the jalapenos, Pabloanos, and Anaheim chili peppers. Drizzle with EVOO. Roast in the oven for approximately 20 minutes until the skin bubbles and brown spots appear. Remove, cool, and peel.
While the chilies are roasting start the Roasted Pumpkin Chicken Chili: Preheat a heavy-bottomed Dutch Oven over medium-high heat. Add the bacon fat and reheat for 30 seconds, then add the onion. Cook until golden brown and caramelized about 15 minutes.
Add the chili powder, oregano, cumin, nutmeg, and sea salt to the caramelized onions.
Stir and cook down for 1 minute to bloom the spices and make them aromatic.
Toss in the roasted jalapenos, poblanos, Anaheim peppers, and garlic. Stir and cook for another minute until the aroma of the peppers and garlic begins to lift.
Add the presoaked beans
Pour in the stock
Add the diced tomatoes, bring back to a boil and reduce heat. Cook covered on medium-low flame for about an hour. Stirring at least every 20 minutes.
Add the cream cheese and pumpkin then continue cooking for another 30 minutes over low heat or until beans are fully cooked through and flavor has developed. Then add the shredded chicken until heated through. Yes, the chili will taste better the next day after the flavors have fully blended.
Serve in warm bowls with your favorite toppings
Should You Boil Chili?
- Start cooking chili over medium-high heat. The higher heat opens flavors, caramelizes onions and blooms the spices. Be sure to use a heavy-bottomed Dutch Oven or pot with a tight-fitting lid. The lid will ensure an even cook, being sure to stir gently at least every 20 minutes.
- After the ingredients are all added then bring the chili to a rolling boil. Immediately reduce the heat to a simmer. Keeping the chili cooking on a low roll for 2 hours allows for maximum flavor.
- Use a flat bottomed wooden spoon to make sure you have better contact with the bottom of the Dutch Oven when stirring. If your chili is too thin (watery) after an hour of cooking, then remove the lid. Allow it to continue to cook with the lid off and continue to stir every 20 minutes. Alternately, if the chili is to thick add a little more stock and keep the lid on while you finish cooking. Remember low and slow until you reach the desired consistency.
- We add the shredded chicken in this recipe towards the end since it’s already cooked. Allowing it to cook the entire time will cause it to deteriorate and even disintegrate.
Tip: When crafting soups, chilies, and stews, keep this golden rule in mind: 1LB of meat calls for 1 Quart of stock/water. Ensuring there’s at least one Quart of stock for every pound of meat guarantees a well-balanced and flavorful dish.
Guidelines for Safely Storing Pumpkin Chicken Chili in the Refrigerator
Cooling Down: Allow the Pumpkin Chicken Chili to cool down to room temperature before refrigerating. This helps prevent the growth of bacteria.
Divide into Portions: If you’ve made a large batch, divide the chili into smaller portions. This allows for faster cooling and reheating later.
Airtight Containers: Transfer the chili into airtight containers or resealable bags. Make sure the containers are suitable for storing hot foods in the refrigerator.
Labeling: Label the containers with the date of preparation using a marker or adhesive labels. This helps you keep track of how long the chili has been in the refrigerator.
Refrigeration: Place the containers of Pumpkin Chicken Chili in the refrigerator promptly, ideally within 2 hours of cooking. Store them on the middle shelves where the temperature is most consistent.
Shelf Life: Pumpkin Chicken Chili can typically be stored safely in the refrigerator for 3 to 4 days. After this time, it’s best to discard any leftovers to prevent the risk of foodborne illness.
Reheating: When reheating the chili, make sure it reaches a safe internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.
By following these steps, you can safely store Pumpkin Chicken Chili in the refrigerator and enjoy it for several days. Remember to always practice proper food safety measures to ensure the health and well-being of you and your family.
Freezing and Preserving Pumpkin Chicken Chili: Step-by-Step Guide
Cooling Down: Allow the Pumpkin Chicken Chili to cool to room temperature after cooking. This prevents condensation inside the containers and ensures faster freezing.
Portioning: Divide the chili into smaller portions based on your needs. This allows for easier thawing and reheating of individual servings.
Airtight Containers: Transfer the portions of Pumpkin Chicken Chili into freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible before sealing to prevent freezer burn.
Labeling and Dating: Label each container or bag with the contents and the date of freezing. This helps you keep track of how long the chili has been stored in the freezer.
Freezing: Place the containers or bags of Pumpkin Chicken Chili in the freezer, ensuring they are placed flat to maximize space and allow for even freezing. Try not to stack them until they are completely frozen to prevent containers from sticking together.
Shelf Life: Pumpkin Chicken Chili can be safely stored in the freezer for up to 3 to 4 months. After this time, the quality may start to deteriorate, although it will still be safe to eat.
Thawing: To thaw the frozen Pumpkin Chicken Chili, transfer the container or bag to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw it more quickly by placing the sealed container in a bowl of cold water, changing the water every 30 minutes until thawed.
Reheating: Once thawed, reheat the Pumpkin Chicken Chili in a saucepan on the stove over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a microwave-safe container, stirring halfway through the heating process to ensure even reheating. Make sure the chili reaches a safe internal temperature of 165°F (74°C) before serving.
By following these steps, you can safely freeze, store, thaw, and reheat Pumpkin Chicken Chili to enjoy it at a later time with minimal effort.
Top 10 Quick Fixes for Overly Spicy Chili"
Although this is not a spicy chili, we do realize all palates are different! These helpful heat tamers will work for any overly spicy dish!
Dilute with Additional Ingredients: Add more of the base ingredients, such as beans, tomatoes, or broth, to dilute the spiciness of the chili.
Balance with Sweetness: Counteract the heat by adding a sweet component, such as a spoonful of sugar, honey, maple syrup, or even a splash of fruit juice like apple or pineapple.
Incorporate Dairy: Dairy products like sour cream, plain yogurt, or shredded cheese can help neutralize the heat. Stir in a dollop of dairy to mellow out the spiciness.
Acidic Ingredients: Acidic ingredients like citrus juice (lemon or lime), vinegar, or even a splash of wine can help balance the flavors and tame the heat.
Starchy Additions: Adding starchy ingredients such as cooked rice, pasta, or diced potatoes can absorb some of the heat and provide a mild base for the chili.
Coconut Milk or Cream: For chili with a southwestern or Thai twist, coconut milk or cream can add richness and help cool down the spiciness.
Peanut Butter or Nut Butter: Creamy nut butters, such as peanut butter or almond butter, can help temper the heat while adding depth of flavor.
Serve with Cooling Accompaniments: Serve the chili with cooling accompaniments like avocado slices, diced cucumber, or a dollop of guacamole to balance the heat.
Adjust with More Tomatoes: Adding more tomatoes, whether fresh or canned, can help balance the flavors and reduce the spiciness of the chili.
Taste and Adjust: Taste the chili as you make adjustments, and add ingredients gradually until you achieve the desired level of spiciness. Remember, you can always add more, but it’s harder to take away excess heat once it’s added.
Tip: Always remember to taste as you cook! It’s simpler to incorporate additional seasonings than it is to mitigate excessive flavors or heat. Take a moment to taste with each stir, adjusting salt or spices as necessary. If you detect your dish cooking too vigorously, reduce the heat. Engage all your senses to craft exceptional dishes.
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How to Make Roasted Pumpkin Chicken Chili
Equipment
- Dutch Oven
Ingredients
Roasted Chilis
- 2 large jalapeno peppers, sliced + deseeded + roasted
- 3 large poblano peppers, sliced + seeded + roasted
- 4 large anaheim peppers, sliced + seeded + roasted or sub 2 cans green chilis
- Extra Virgin Olive Oil, for drizzling
Roasted Pumpkin Chicken Chili
- 2 Tablespoons bacon fat, sub vegetable oil
- 1 large white onion, topped + skinned + diced
- 2 Tablespoons chili powder, or to taste
- 1 Tablespoon oregano, dried
- 1 teaspoon cumin, ground
- ½ teaspoon nutmeg, ground
- 2 teaspoons Kosher sea salt, coarse grind
- 4 cloves garlic, smashed + peeled + diced
- 2 cups white beans, soaked overnight + sub 2 cans beans
- 3 cups chicken stock, sub veg stock
- 4 large red ripe tomatoes, washed + diced
- 8 ounces (1 block) cream cheese, diced into 1-inch cubes-full fat
- 2 cups roasted pumpkin puree, sub 1 can Organic Pumpkin puree
- 3 cups shredded chicken, sub rotisserie chicken
Instructions
Roasted Chilis
- Preheat the oven to 450°F/232°C, line a baking sheet with parchment paper. Slice and deseed the jalapenos, Pabloanos, and Anaheim chili peppers. Drizzle with EVOO. Roast in the oven for approximately 20 minutes until the skin bubbles and brown spots appear. Remove, cool, and peel.
Roasted Pumpkin Chicken Chili
- Preheat a heavy-bottomed Dutch Oven over medium-high heat. Add the bacon fat and reheat for 30 seconds, then add the onion. Cook until golden brown and caramelized about 15 minutes.
- Add the chili powder, oregano, cumin, nutmeg, and sea salt to the caramelized onions.
- Stir and cook down for 1 minute to bloom the spices and make them aromatic.
- Toss in the roasted jalapenos, poblanos, anaheim peppers, and garlic. Stir and cook for another minute until the aroma of the peppers and garlic begins to lift.
- Add the beans
- Pour in the stock
- Add the diced tomatoes, bring back to a boil and reduce heat. Cook covered on medium-low flame for about an hour. Stirring at least every 20 minutes.
- Add the cream cheese and pumpkin then continue cooking for another 30 minutes over low heat or until beans are fully cooked through and flavor has developed. Then add the shredded chicken until heated through. Yes, the chili will taste better the next day after the flavors have fully blended.
- Serve in warm bowls with your favorite toppings
Notes
- Prep time will vary, get your ingredients in order for expident cooking!
- Using the substitue ingredients as noted will cut down prep time.
- Store in an airtight container in the fridge 3-5 days.
- Cool, divide and store in airtight containers in the freezer up to 6 months. You can pull a container out for a quick meal anytime. Warm-up on the stovetop or in the microwave until heated through.
Creative Recipe Inspiration
Savor the rich and robust flavors of our Guinness Braised Corned Beef, a culinary masterpiece that will transport you to the heart of Ireland with every tender bite. Slow-cooked to perfection in a savory Guinness stout broth, this succulent corned beef is infused with layers of deep,
Embark on a culinary journey of comfort and sophistication with our Instant Pot Red Wine Pot Roast, a delightful fusion of tender beef, hearty vegetables, and rich, aromatic red wine. Crafted with care and precision in the convenience of your Instant Pot,
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Pumpkin in chili sounds amazing! I also love the use of all the peppers here. Bring on the spice! 🙂
Thanks so much, Erika! It’s actually a really tame chili due to roasting the chilies which makes them milder. You can always turn up the heat with red pepper flakes or adding more chilies and their seeds too.
I absolutely LOVE chili and this recipe looks like a keeper. Can’t wait to try this one sometime during the chilly season ahead 😀
Chilly season coming on fast, Colleen! Thanks so much for visiting and be sure to let us know how your version turns out! 🙂
I love your Chef’s Tip – it so true you have to use all your senses when cooking.
It’s 100% true, Harriet and needed with every single dish it’s how people learn to cook on their own. Thank you for stopping by 🙂
Chili is among my favorite meals at any time, but adding pumpkin can only add it to the next level. The colors are just gorgeous, too (as always). I’ve never been confident that the beans would cook completely when added uncooked, as you have here, and always parboil in addition to long soaking. Maybe I need to be more adventurous. 😉
Get your adventure on Beth! A nice long presoak overnight (no salt) and a bit of baking soda make for a bean that’s ready to cook. They’re easily done within 2 hours and most are perfect in about 6-90 minutes. Low and slow, even cooking results in beans that have a nice tooth and are not mush. Thank you so much for your compliments and for visiting us as always 🙂
This was so delicious! My family loved it and my husband even wants to have some for breakfast. Definitely adding this to my fall menu lineup!
Wonderful, Tricia! So glad that your family loved it and thank you so much for taking the time to share a photo and the darling video of your grandson eating too. You made my day 🙂
All I want right now is a bowl of this chili with some moist cornbread! Looks so delicious!!
Thanks so much, Ai! Yes! Warm cornbread with a schmear of butter 😛
Thanks, I pinned this for later!
Great, thanks Diane!
This chili looks and sounds fabulous! I love that you roast all the peppers beforehand. Roasting really makes them more flavourful and sweeter!
Roasting really does make everything taste so much better, Jacqueline! It also mellows the heat for folks who like a tamer chili 🙂
This sounds like a perfect & delicious comfort food for the Fall season! I just made some cornbread, so I may have to give this a try!
Great, thanks so much, Simone! Please be sure to share your recipe creation with us when you make it 🙂
I always soak the dried beans overnight, old habits inherited from my grandparents. This roasted pumpkin chicken chili sounds so amazing:). I’m definitely making it a bit later in Fall on a cooler weekend. The pictures look fabulous and the step by step are so clear to follow.
Hi, Sonila! Soaked beans are so much better than canned they hold a nice bite and don’t get mushy or dissolve. Please be sure to share your results with us when you whip up a batch, thanks so much for visiting 🙂
This recipe sounds perfect for the weather we have. I love how beautifully you explained the recipe and the chef tips which is indeed useful.
So glad that the tips are helpful too, Lathiya! We appreciate your visiting and checking out our recipe 🙂
I love that you are using whole pumpkin here instead of just opening the can. I make chili with sweet potatoes all the time but will have to give this a try!
Real pumpkin really makes a difference, Kari! 🙂