Hi guys! Happy Wednesday. We are getting immersed in Halloween here at the Christo household. The kids have Halloween Wars playing, Halloween movies and every Halloween book they can find in their shelves and from the library on rotation. We have decorations and pumpkins piled up and we have started to make all kinds of Halloween goodies (coming soon!)

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

The comedy is that we also have a little Christmas action leaking in simultaneously. After three years of both Coco and the Dog being unexplainably super sick from Thanksgiving until the end of January every single year, we finally determined that both of them are allergic to the fresh Christmas Tree and pine boughs that we drape ALL OVER the house. So we are going majorly fake this year and praying that we could skip massive respiratory, sinus and double ear-infections. So, being responsible (and excited!!) I already started ordering those “faux” items that will replace the fresh stuff, and obviously we have to take everything out of the boxes and test it to make sure it works and is ok before we put them away. So in the mean time we have glowing fake trees plugged in right now. Coco likes to do her homework under one in particular and now calls it the “Learning Tree.” I may have to leave it in her room since it is actually helping her in some strange way to settle down and get her stuff down!

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

But back to Halloween, the first “Holiday” at hand. I have made this chili for years on Halloween. I made a version of this many years ago that was published in my first book and this is my new updated, allergen free version that is a true fall favorite. A white bean chili packed with shredded chicken, veggies, sweet potatoes and pumpkin- this is a true one-pot meal that the whole family will love! If you have my book Pure Delicious (WHICH IS ON SALE FOR $15.99 on Amazon today!!), than you should make the sweet potato green onion biscuits to go with this- delicious!!

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

 

Pumpkin Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 24-ounces peeled and chopped pumpkin
  • 3 15-ounce cans white beans, rinsed and drained
  • 8 cups chicken broth
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon red pepper flakes
  • 3 cups shredded cooked chicken
  • kosher salt
  • Garnish: avocado, and fresh chopped cilantro
Instructions
  1. In a large heavy pot over medium heat add the olive oil and add the yellow onion, stirring often and cooking until tender, 5-7 minutes. Add the carrots, sweet potato and pumpkin and stir to combine. Add the white beans to the pot and then pour the chicken broth in. Add the turmeric, cumin, chili powder and red pepper flakes. Stir well and then add the shredded chicken and simmer over low heat with a lid for 30 minutes until the sweet potato and pumpkin are tender. Remove the lid and continue to simmer with the lid off for another 10 minutes. Season to taste with kosher salt and serve hot.

 

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Hi guys! Happy Wednesday. We are getting immersed in Halloween here at the Christo household. The kids have Halloween Wars playing, Halloween movies and every Halloween book they can find in their shelves and from the library on rotation. We have decorations and pumpkins piled up and we have started to make all kinds of Halloween goodies (coming soon!)

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

The comedy is that we also have a little Christmas action leaking in simultaneously. After three years of both Coco and the Dog being unexplainably super sick from Thanksgiving until the end of January every single year, we finally determined that both of them are allergic to the fresh Christmas Tree and pine boughs that we drape ALL OVER the house. So we are going majorly fake this year and praying that we could skip massive respiratory, sinus and double ear-infections. So, being responsible (and excited!!) I already started ordering those “faux” items that will replace the fresh stuff, and obviously we have to take everything out of the boxes and test it to make sure it works and is ok before we put them away. So in the mean time we have glowing fake trees plugged in right now. Coco likes to do her homework under one in particular and now calls it the “Learning Tree.” I may have to leave it in her room since it is actually helping her in some strange way to settle down and get her stuff down!

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

But back to Halloween, the first “Holiday” at hand. I have made this chili for years on Halloween. I made a version of this many years ago that was published in my first book and this is my new updated, allergen free version that is a true fall favorite. A white bean chili packed with shredded chicken, veggies, sweet potatoes and pumpkin- this is a true one-pot meal that the whole family will love! If you have my book Pure Delicious (WHICH IS ON SALE FOR $15.99 on Amazon today!!), than you should make the sweet potato green onion biscuits to go with this- delicious!!

Pumpkin Chicken Chili from HeatherChristo.com (Dairy and Gluten Free)

 

Pumpkin Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 24-ounces peeled and chopped pumpkin
  • 3 15-ounce cans white beans, rinsed and drained
  • 8 cups chicken broth
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon red pepper flakes
  • 3 cups shredded cooked chicken
  • kosher salt
  • Garnish: avocado, and fresh chopped cilantro
Instructions
  1. In a large heavy pot over medium heat add the olive oil and add the yellow onion, stirring often and cooking until tender, 5-7 minutes. Add the carrots, sweet potato and pumpkin and stir to combine. Add the white beans to the pot and then pour the chicken broth in. Add the turmeric, cumin, chili powder and red pepper flakes. Stir well and then add the shredded chicken and simmer over low heat with a lid for 30 minutes until the sweet potato and pumpkin are tender. Remove the lid and continue to simmer with the lid off for another 10 minutes. Season to taste with kosher salt and serve hot.