This chili is such a surprise. As I was putting the ingredients into my slow cooker, I knew I should be grossed out by the combination of flavors. Instead, I was rewarded with a tasty dish and an apartment that smelled like Fall always should.
Inspired by these recipes from Cinnamon Spice & Everything Nice and A Beautiful Mess.
1 can (14 ounce) diced tomatoes
1 can (14 ounce) pumpkin puree
1 cup chicken broth
1 clove garlic, minced
1/2 packet mild chili seasoning
1 teaspoon ground cumin
2 dashes of cinnamon
1 teaspoon sea or kosher salt
1/4 teaspoon black pepper
1 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
1 can (14 ounces) chickpeas, rinsed and drained
Note: I made this recipe in a 2-quart slow cooker.
I dislike chunky cooked tomatoes, so I pulsed the diced tomatoes in my Magic Bullet for a couple of seconds first. Add tomatoes, chicken broth and pumpkin to the slow cooker. Whisk until well combined. Add garlic, chili seasoning, cumin, cinnamon, salt and pepper and stir once again. Add chicken and chickpeas. Cook 4-5 hours on high or 6-8 on low.
I added whole wheat pearl couscous before cozying up with a bowl and The Day the Earth Stood Still.