The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

I gave Grok a pic of a can of Wegmans canned pumpkin and asked for a crock pot recipe using it as an ingredient. It came up with this which I am going to try next week:


Crock Pot Pumpkin Chicken Chili Recipe

Ingredients (Serves 6-8):

• 1 can (15 oz) of Wegmans 100% Pumpkin (Solid Pack)
• 1 lb boneless, skinless chicken breasts or thighs (your choice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup chicken broth (low-sodium if preferred)
• 1 small onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon (this pairs beautifully with the pumpkin)
• Salt and pepper to taste
• Optional: 1/2 tsp cayenne pepper (for a bit of heat)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, or tortilla chips

Instructions:

1. Prep the Ingredients: Dice the onion and bell pepper, mince the garlic, and drain/rinse the beans.
2. Add to the Crock Pot: Place the chicken breasts or thighs at the bottom of the crock pot. Add the can of pumpkin, black beans, kidney beans, diced tomatoes, chicken broth, onion, bell pepper, and garlic.
3. Season: Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and cayenne (if using). Stir everything together to combine, making sure the pumpkin puree is well mixed into the liquid.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Shred the Chicken: Once cooked, remove the chicken from the crock pot, shred it using two forks, and return it to the pot. Stir to combine and let it sit for another 10-15 minutes to soak up the flavors.
6. Serve: Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, a dollop of sour cream, chopped cilantro, avocado slices, or crushed tortilla chips.

Why This Works:

The pumpkin puree adds a subtle sweetness and creamy texture to the chili, while also boosting its nutritional value with fiber, vitamins, and antioxidants. The cinnamon enhances the pumpkin’s natural flavor, and the spices like cumin and chili powder give it a warm, savory kick. It’s a perfect balance of hearty and healthy!

Tips:

• If you prefer a thicker chili, you can mash some of the beans against the side of the crock pot before serving, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) in the last 30 minutes of cooking.
• This recipe is easily customizable—swap the chicken for ground turkey, or make it vegetarian by omitting the meat and adding more beans or veggies like corn or zucchini.

Enjoy your cozy pumpkin chicken chili! If you’d like a different recipe using this pumpkin puree (like a soup or a dessert), let me know, and I can suggest another option.

 

I use a similar recipe for a non-meat chili. Instead of Cumin, I use Paprika. No Pinto beans in mine. Instead of ground meat, I add a cup of chicken broth. I use half the ingredients for a smaller yield. I simmer in a pot on my stove top.

1) cook the veggies down
2) add seasonings
3) add tomato paste
4) add tomato sauce and tomatoes
5) add beans
6) add chicken broth/stock
7) bring to light boil, cover and simmer for an hour. Then salt to taste.

 

I’m curious, why no actual meat if you’re okay using animal broth?

 

I am not a vegetarian, but I have gout so I minimize the amount of meat I consume during the weekdays. This is the closest thing to a "vegetarian" chili I am wiling to go. I can make a pot of this and it will last me most of the week.

 

Giving this a shot today.