Ingredients
Ingredients
1 can (14 ounce) diced tomatoes
1 can (14 ounce) pumpkin puree
2 cups chicken broth
1 large onion, diced
5 cloves garlic, minced
1 tablespoon chile powder
1 teaspoon ground cumin
1 heaping teaspoon dried oregano, crushed between fingertips
1 teaspoon sea or kosher salt
1/4 teaspoon black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
2 cans (14 ounce each) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed
2 tablespoons fresh cilantro, chopped
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving
Preparation
Instructions
To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
Read more at http://www.cinnamonspiceandeverythingnice.com/crockpot-pumpkin-chicken-chili/#pHRD9SJOCDVwPFjg.99
