Roasted Pumpkin Chicken Chili
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!
Servings 8 servings
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.