Pumpkin Chicken Chili

  • Date September 25, 2013
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Could I be any more obsessed with squash? I see people at the grocery store looking for pumpkins to carve for Halloween. I am the only one searching the bin for the best pumpkins to make recipes with. And I actually had the balls to tell some poor little kid that he better not throw out his pumpkin seeds without roasted them in a delicious wasabi spice. He gave me a snotty look. Sheesh.

This is a EASY slow cooker recipe that is delicious. My co worker trialed the recipe using fresh pumpkin and she used jalapeno peppers instead of the chipotle peppers, it came out with a totally different taste. She also didn't use corn and used more chickpeas. Both great, but one was more "mexican" and the one with chipotle was more "warm".  This is why I love slow cooker recipes.  You can make it own with a few modifications!

1500 calories for the whole meal, it made around 10 cups (so 150 calories per cup).
I of course have a large appetite and turned it into 4 servings at 375 calories per serving. 


  • Chicken broth, 2 cups
  • 1 can (14 ounce) diced tomatoes
  • 1 can (14 ounce) pumpkin puree (fresh pumpkin in chunks would be better)
  • 1 can (14 ounce) chick peas
  • 1 can of corn (fresh roasted corn would be better)
  • Onion, larged, diced
  • Garlic, minced (4 tbls)
  • Chipotle Peppers, 1/2 can
  • Chicken Breast, 450 grams (2 large)
  • Chili Powder
  • Ground Cumin
  • Dried Oregano
  • Salt
  • Pepper
  • Chili Flakes


Throw everything in the crock pot. Let simmer for 4-5 hours. Remove chicken, shred and put back in crock for another hour. Serve. Freezes well!


Ashley Marie said...

This looks so incredible and screams fall! I love your creativity with food!

-Ash :)

Anonymous said...

"Freezes well" .... Cook completely first and then freeze?

Erinn Pinky said...

yes cook first, then let cool, then put in freezer bags or tupperwares for the freezer!

Chase said...

Thank you for posting the calorie count! You saved me the much-dreaded time adding everything up. Fabulous recipe!

Erinn Pinky said...

Thanks Chase, glad you enjoyed!