It’s a cold and rainy day here, so I thought I’d share this delicious chicken pumpkin chili I made yesterday with you guys! It’s not quite as thick as a traditional chili – the liquid is more brothy, but super flavorful.
I ate it for dinner last night, again today for lunch, and I’m looking forward to eating it again tonight. That peeps, is the sign of a good chili recipe!
I’m not going to lie, this would be made mo’ betta’ with tortilla chips, but since I’m trying to stay on the wagon this time, I went without – and guess what? Still awesome! It comes together quickly too, which is a bonus for an easy weeknight dinner!
This is a great use for all of those turkey leftovers, but since I didn’t have any I used a rotisserie chicken that I first removed the meat from, and then boiled the carcass for half an hour to make the broth.
You can use canned broth, just be aware that they often contain starches, and therefore carbs, so be sure to check your labels!
Don’t have a pumpkin lying around? Feel free to substitute sweet potato or butternut squash.
I know, you guys are probably getting sick of pumpkin, but I still have some I need to use up, so learn to LOVE it, because I’ve got a few more recipes “coming down the ‘pike” as they say.
Pumpkin Crepe Cake with Chopped Pecans? Yeah, that’s going to happen later this week. It. Will. Be. Awesome!!!!! So stay tuned….