This has been on my fall baking bucket list forever – and now I can cross it off!
I’d never had pumpkin in something savory, and although there isn’t the traditional dessert pumpkin flavor in the chili (obviously!) I’m hooked and am definitely putting this recipe in the keeper file. I saw this in the Taste of Home magazine and immediately wanted to try it. Once again, thank you Anna! Your gift has made my day every time the magazine arrives. I have several more savory dishes I can’t wait to try. This month’s issue has a crab rangoon dip that looks incredible and then an entire section devoted to award winning pies. Drool.
I’m loving soups right now. Many families have brought us meals and I get so excited when they bring soup (or casseroles!) Soups are my favorite cold weather dishes and getting to have the leftovers has been amazing. When soups were new cooking territory, I made sure to measure everything out just right, etc. Now I realize soups are super forgiving and easy to adjust. This chili got many of the leftovers from our fridge, which I just tossed in the pot and heated through. It’s finished in less than 30 minutes!
It’s spicy and warm and full of beans and tomatoes and chicken. The pumpkin purée thickens up the broth and gives color without affecting the flavor. This is savory all the way!
If you know me, then you’ll know this is right up my alley. Mexican Pumpkin Chicken Chili. What is not to love?
Mexican Pumpkin Chicken Chili
Recipe Source: Adapted from Taste of Home
Yield: 6-8 servings
1 tablespoon olive oil
1/2 onion, chopped
2 teaspoons minced garlic
2 cups chicken broth
1/4-1/2 teaspoon chipotle chili powder (depends on how spicy you like your soup. I used 1/2 teaspoon, and it was spicy, but I like spicier foods. For kids, I would start with 1/8 teaspoon and taste.)
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup milk
1 cup chopped cooked chicken breast
For garnish: sour cream and guacamole
In a skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Transfer to a large pot; whisk in the pumpkin puree. Stir in the remaining ingredients. Simmer for 10-15 minutes, or until heated through, stirring frequently.
Need some pumpkin for dessert?