Pumpkin White Chicken Chili (Edit recipe)

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My Pumpkin White Chicken Chili puts a fall twist on the classic White Chicken Chili! I love to highlight the versatility of pumpkin in savory dishes which is what inspired this recipe in particular. The use of coconut cream pairs really well with the pumpkin and adds a lovely (dairy free!) creaminess to the dish. Enjoy!

15 minutes

4 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	299
Fat:	4 g
Carbohydrates:	25 g
Protein:	13 g
Cholesterol:	21 g
Sodium:	404 mg
Fiber:	10 g
Sugars:	2 g
Calculated per serving.

Serves: 8

Ingredients

2 whole Boneless Skinless Chicken Breasts
16 oz Diced Tomatoes
16 oz Pinto Beans
16 oz Canned Great Northern Beans
8 oz Pumpkin Purée
2 cups Chicken Broth
0.5 cup Coconut Cream
1 tsp dried Oregano
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Paprika
2 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Salt
0.5 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In your slow cooker or crock pot (a dutch oven or soup pot can be used too!), add your chicken breasts.
To the same pot, add the diced tomatoes, pinto beans, great northern beans, pumpkin puree, and coconut cream.
Stir in the oregano, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
Pour the chicken broth on top and stir everything to combine. Let cook on low for 6 hours or on high for 4 hours.
30 minutes before you are ready to eat, remove the chicken and shred it into desired size. Return to the crock pot, cover, and let it continue to simmer.
Garnish with your favorite chili toppings and enjoy!