Pumpkin chicken chili
"If you are not a fan of the rich meaty red sauce based chili's this one is for you. It's unique lighter taste provides you with lots of extra fiber and vitamins. This chicken chili goes great with black box chardonnay. Add some sage, Gouda, or corn chips ontop to complete the dish."
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| onion | 1 each |
| garlic cloves | 2 each |
| jalapeño | 1 each |
| ground chicken thigh | 1lb |
| pumpkin pie spice | 1/2 tbsp |
| paprika | 2 tsp |
| chili powder | 1 tbsp |
| cinnamon | 1/2 tsp |
| salt | 1 tsp |
| vegetable broth | 1/2 cup |
| chardonnay | 1/8 cup |
| pumpkin puree | 15 oz can |
| chili beans | 15 oz can |
| white kidney beans | 15 oz can |
| diced tomatoes | 14.5 oz can |
| brown sugar | 2 tbsp |
Directions
1.Place olive oil dutch oven or large pot Add in onion, and jalapeno, and sautee for a few minutes on low heat. Then add the garlic do not burn.
2. Add in ground chicken and spices (pumpkin pie spice, paprika, chili powder, cinnamon and salt). Cook over low-medium heat until meat browns (5-10 minutes). Add some broth if it looks too dry
3. transfer to slow cooker or dutch oven and stir in remaining ingredients: broth, canned pumpkin puree, chardonnay, diced tomatoes, brown sugar, chili beans and white kidney beans. Stir until well combined. Cook for about 2 1/2-3 hours on medium-low heat.
4. Scoop in bowls and top with sage, Gouda cheese, or crushed corn chips.