Pumpkin Chicken Chili

There’s a lot going on here. It’s the final countdown (cue GOB) for the Pumpkin Challenge so I needed to pull out all the stops. That meant an entire meal of pumpkin dishes for me one night this week. There’s nothing quite like a main course and a side dish of pumpkin. I swear I am going to turn orange.

I discovered the recipe during one of those rabbit hole internet searches where you just keep clicking and clicking until you don’t even know where you are anymore. Feast on the Cheap has crafted a chili that can simmer on the stove all day or be ready for dinner when you just don’t have the time.

This chili has more of a chowder-esque feel to it because it’s not as chunky and coarse as typical chilis. But the broth is thick and rich and stands up to all the other elements. White beans, onions, green chiles, and corn fill this chili with texture and heartiness while the pumpkin and spices bring it home as a true fall dish. The spiciness really stands out  and plays beautifully with the pumpkin flavors. I also really love the idea of adding cinnamon to savory food — it never fails to provide that taste you just can’t put your finger on.


About gttebykate

I am an amateur cook and baker who likes to feed her friends and whip up a frenzy in the kitchen. While I adore butter, sugar, and every kind of baked good, I also like to experiment with healthier options and substitutions...sometimes.
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One Response to Pumpkin Chicken Chili

  1. feastonthecheap says:

    I’m so glad the rabbit hole led you to us! And even happier our chili is now Good Things to Eat approved

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