Pumpkin Chicken Chili

Pumpkin is a great way to bring harvest flavors to a classic chili dish. We used a whole pasture-raised chicken for this recipe, but you could also use beef or pork too. This recipe is from our second cookbook, Gather - The Art of Paleo Entertaining (available on Amazon).

30 minutes

4 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	440
Fat:	29 g
Carbohydrates:	9 g
Protein:	34 g
Calculated per serving.

Serves: 12

Ingredients

1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Onion Powder, pumpkin chili spice
1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Garlic Powder, pumpkin chili spice
1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Chipotle Powder, pumpkin chili spice
3/4 Tbsp 3/4 Tbsp 3/4 Tbsp Cinnamon, ground, pumpkin chili spice
1/4 Tbsp 1/4 Tbsp 1/4 Tbsp Smoked Paprika, pumpkin chili spice
1/2 tsp 1/2 tsp 1/2 tsp Nutmeg, ground, pumpkin chili spice
1/4 tsp 1/4 tsp 1/4 tsp Ginger, ground, pumpkin chili spice
2 Tbsp 2 Tbsp 2 Tbsp Duck Fat, or other fat
5 lb 5 lb 5 lb Chicken, Whole, skin and bones removed, meat cut into cubes
1 whole 1 whole 1 whole Yellow Onion
3 whole 3 whole 3 whole Green Bell Peppers
28 oz 28 oz 28 oz Fire Roasted Tomato
6 oz 6 oz 6 oz Tomato Paste
2 cups 2 cups 2 cups Chicken Stock, free range, organic
14 oz 14 oz 14 oz Pumpkin Puree
Salt and Pepper, to taste
This recipe is from our cookbook: Gather

Process

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 a small bowl, combine the onion powder, garlic powder, chipotle powder, cinnamon, smoked paprika, nutmeg, and ginger to make the Pumpkin Chili Spice. Set Aside. To streamline this step, combine 1 Tbsp of Pumpkin Pie Spice with 1 tsp each of Garlic, Onion, and Chipotle powder.
Heat a large skillet over medium-high heat. Add 1 Tbsp of the fat to the skillet, and add half of the chicken to the skillet, along with half of the onion. Season with 1/2 tablespoon the Pumpkin Chili Spice, and sear the chicken on all sides. Transfer the chicken and onions to a large dutch oven, and repeat the process with the remaining chicken, onion, and spices. If your Dutch Oven is large enough, you can do everything at once.
Heat the Dutch oven over medium heat and add the green bell peppers, chicken stock, fire-roasted tomatoes, tomato paste, and pureed pumpkin. Stir until all ingredients are combined. Season with the remaining Pumpkin Chili Spice, along with a pinch of salt and pepper.
Bring the chili to a boil, then reduce heat to low, and cook for 4 hours. The chili can simmer on the stove until serving.