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."

Prep Time


Cook Time


Paired With

Main Protein



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


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.