Tag Archives: chili

Pumpkin and Chicken Chili

11 Oct

BusyFoodie's chicken chili

It’s October! That means it’s pumpkin time! I don’t know if it’s a chick thing, but the excitement over pumpkin doesn’t seem to extend to many of the men I know. Though you can definitely taste the pumpkin in this recipe, it’s subtle enough that my pumpkin-evading husband still enjoys it. I use ground chicken in this recipe, but you could also use chicken breast and thighs, cut into cubes. Alternatively, use turkey instead of chicken. I make this chili in a slow cooker so I don’t have to keep an eye on it, but you could also simmer it on a stovetop.

Ingredients

  • 2 lb ground chicken (or turkey)ingredients
  • 1 onion, diced
  • 1 cup carrots, chopped (about 3 small carrots)
  • 1 bell pepper, chopped
  • 1 plum tomato, chopped
  • 3 cloves garlic, minced
  • 1 ¼ cup pumpkin puree
  • 1 can (15 oz.) kidney beans
  • 1 can (15 oz) cannellini beans
  • 1 can (4.5 oz) green chilies
  • 2.5 cups chicken broth
  • 1 cup tomato sauce
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • salt, pepper to taste

Directions

  1. Saute chicken on high heat until white (about 5 minutes). Put chicken in slow cooker. DSC01020
  2. Saute onion and garlic for 3-4 minutes. Add cumin and saute for 1 additional minute. Add to slow cooker.
  3. Add remaining ingredients to slow cooker.DSC01026
  4. Cook on HIGH for 4 hours, or LOW for 8 hours.
  5. If you used chicken instead of ground chicken, pull the meat apart using a fork.  

    Nutrition Information
    per 12 oz. serving

    Calories: 270
    Total Fat: 8.2 g
    Saturated Fat: 2.3 g
    Sodium: 124 mg
    Sugars: 4.4 g
    Protein: 24 g

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Perfect for winter: Three Bean Chicken Chili

9 Dec

This is a healthy white-meat chicken chili made with 3 types of beans and sweet peppers. Great for dipping bread into!
chicken chili, topped with cheese

Ingredients

  • 5 chicken breasts
  • 4 cans (15 oz each) beans. I used black, kidney, and cannellini beans.
  • 2 sweet peppers, diced
  • 2 jalapeño peppers, minced
  • 1/2 onion, diced
  • 1/2 garlic, minced
  • 4 cups water
  • 8 tsp chicken base
  • 1 tbsp canola oil

 

Seasonings

  • 3 tbsp cumin
  • 3 tbsp cornstarch
  • 2 ½ tbsp chili powder
  • 2 tbsp sugar
  • 4 tsp paprika
  • 4 tsp basil
  • 2 tsp lime juice
  • 1 ½ tsp cayenne pepper
  • ½ tsp oregano

 

Directions

  1. In a large pot, boil chicken until fully cooked, about 15 minutes. Drain, then pull chicken apart into shreds with fork and knife.
  2. In a bowl, combine water, chicken base, and seasonings. Mix well.
  3. In a large pot, sauté garlic, onion, and peppers in canola oil.
  4. Add beans and mix well.
  5. Add water mixture.
  6. Simmer for 45 minutes.

Serves 6-8. Also makes a great packed lunch.

Shown above topped with shredded cheese.

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