Pumpkin Chicken Winter Chili

It's finally  cold & snowy. FINALLY. 

I can't tell you how long I waited for it to snow - it's just not Christmas without snow! Anyway, since it's gotten cold I find myself craving soups and chili and hot chocolate and wassail. Preeeetty much all the time. 

Pumpkin Chicken Winter Chili

1 14oz can pumpkin puree

1 14-16oz can diced tomatoes

2 C. chicken broth

1/2 - 3/4 of a large onion, diced

5 cloves garlic, minced

1 Tbsp chile powder

1 tsp ground cumin

1 heaping tsp dried oregano, crushed

1 tsp salt

1/4 tsp pepper

1-2 chipotle peppers in adobo sauce, seeded & minced

1 1/2 lbs chicken (can use raw or pre-cooked)

1 14-16 oz can corn

1 14-16oz can chickpeas, drained

1 14-16 oz can black beans, drained and rinsed

3 heaping spoonfuls brown sugar or apricot jam

fresh cilantro & sour cream for topping

To crockpot add tomatoes, chicken broth, & pumpkin then whisk until combined. Add onion, garlic, chile powder, cumin, oregano, salt, pepper, and chipotles; stir well. Add chicken, beans, chickpeas, corn, and sugar or jam. If using raw chicken, cook 4-5 hours on high or 6-8 hours on low. When ready to serve, remove chicken, shred, and return to pot. If you are using pre-cooked chicken, simmer for 1 hour. Dish into bowls, top with cilantro and sour cream. 

Delicious when served with warm garlic bread or fresh rolls!