A NEW VIDEO just for you!!! My favorite chili recipe and this is going to be your new GO-TO fall chili- perfect for tailgating and easy weeknight dinners!
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!)
In fact, we are going to do our second annual “Halloween Extravaganza” Facebook Live next weekend- you will not want to miss it: FULL COSTUMES.
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!
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!!
- 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
- 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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A beautiful and nutritious looking bowl…happy feasting and learning by the learning tree!
Thank you so much! I hope you enjoy it!
The check out clerk at TJ’s was just telling me he made chili and served it in a roast pumpkin. This could be the perfect recipe for this.
A perfect bowl of comfort!
Thank you Maria!
This soup is perfect for this time of the year!
It is so good and perfect Fall food!
This sounds really good going to make this weekend
Oh Good Doris! I think you will really like it!
Fall is in the air and pumpkin is great food for this month.
Pumpkin Chicken Chili is my favorite food; I like the way you take the photos, very beautiful and delicious.
Thank you so much Alicia!
I have never actually used a “real” pumpkin in a recipe! Are there certain ones that are better than others to use in this? Thanks. Cant wait to make it this Sunday to have during the SEAHAWKS game! 🙂
Hi Angie! You can just buy some that is pre-peeled and chopped by the bag (like at Trader Joes) or I if you want to go for it! than buy a sugar pie pumpkin and peel, seed and chop that!
I have seen butternut squash peeled and cut up at Trader Joe’s but never pumpkin-same thing? (I mean I know its not but is that what you mean?!)
Thanks, Heather! Looks amazing!
Hi Danella! It’s definitely seasonal and I have not seen it yet this year, so you could peel and cut up a sugar pumpkin or could substitute the pre-cut up butternut squash if you don’t want to go to the trouble!
This chili is so going on my Halloween menu. Love a good bowl of comfort in the fall!
Oh good Laura!! It is so good, I think you will love it!
I’m allergic to pine trees also and it took forever for me to figure it out. We now use a long string of tiny Christmas tree decorative lights or you could use two strings if you want a big tree. Using push pins we make a tree shape on a bare wall right over an outlet. We then drape the lights over the push pins and plug the lights into the outlet. The ends of the sting of lights drop down in a straight line to form the truck of the tree. Easy, pretty and no pine allergens. Also really easy clean up.
Hi LInda! Such a cute idea!
Looks delicious can’t wait to make this!
Thank you Georgia! I hope you enjoy it!
How many calories per serving?
Hi Heather, I really enjoy your recipes and videos – you make it all look so easy! I like to print your recipes and they look perfect in the little box but when I click the print feature, your recipe comes up with a big blank spot where the picture should be but is your video. I am pretty sure you are not aware this is happening. FYI, Jan
Thank you Jan!
This looks like a wonderful recipe for a Friday night family dinner! Can’t wait to try it!
I just love the video it makes a big difference to me I guess then I know I’m doing the right thing when I’m following along so thank you so much for making that video, everything just looks so delicious!
Awesome!! Thank you so much Yvonne!
I spy a new fall staple…
I made a big pot of this today. It makes a lot! I am not familiar with allergen-free cooking but was making this for a friend, whose family eats gluten-free, and was pleasantly surprised. This is a very tasty recipe. Definitely don’t skip the avocado garnish! A squeeze of lime when serving is great too!
Thanks Jennifer! I am glad that you liked it!
Made this night and it was delish! The whole family loved it which is a big win! I subbed pre-cut butternut squash for pumpkin for convenience but looking forward to trying pumpkin next time. Thanks Heather!
Awesome! thank you so much Kathy!
Could this be made in a crockpot? If so, what cooking temperature/time would you suggest? Thank you!
Absolutely! I would guess high for 4 hours?
Hi. Great recipe! All your combinations are so delicious!
I used canned pumpkin as an alternative/time saver. Provided a thicker consistency.
Where do you get your peeled and cubed pumpkin? From an actual pumpkin? Not sure I can do that. Is it not canned?