Roasted Pumpkin Chicken Chili, flavored with an assemblage of roasted pumpkin, chili peppers and bloomed spices. A versatile fall chili that can be made ahead of time for a gathering or your local chili cookoff! You'll win, I promise!
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.
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