Recipe
Drunken Pumpkin Chicken Chili
Prep: 30Cook: 180Total: 210
Ingredients
- 1 medium butternut squash (mine was 1 lb. 11oz), cut in cubes
- 1 yellow onion, chopped (we will use half of this at a time)
- 1 poblano pepper, chopped
- 2 T. olive oil
- 3 chicken breasts
- 12 oz. DuClaw 31 Pumpkin Spiced Lager
- 1 cup chicken broth
- 1/4 t. cinnamon
- 1/8 t. nutmeg
- 1/8 t. ground cloves
- 14.5 oz. fire roasted diced tomatoes
- 1/2 cup corn (frozen works nicely)
- 1 jalapeño, chopped
- 1/4 t. chipotle chili powder
- 1/4 t. cinnamon
- 1/4 t. sea salt
Instructions
- Preheat oven to 400F.
- In a large bowl, toss the butternut squash, half your chopped onion, and chopped poblano pepper with 2 T. olive oil.
- Transfer veggies to a lined baking pan and roast in the oven for 20 minutes.
- After the 20 minutes, broil on high for 2 minutes to brown them a bit.
- Pour your beer into a large sauce pan with a lid.
- Add the chicken breasts, chicken broth, remaining half chopped onion, cinnamon, nutmeg, and ground cloves to the saucepan.
- Bring the saucepan contents to a boil. Cover and reduce the heat to a simmer.
- Simmer for 10-12 minutes.
- Transfer the contents of the saucepan to crock pot bowl. I shredded the chicken directly in the crock pot bowl, but you could use a separate large bowl.
- Once the chicken is shredded, add the roasted veggies, fire roasted tomatoes, corn and jalapeño.
- Finally, add the remaining spices (chipotle chili powder, cinnamon, and sea salt).
- Turn your crock pot on high and cook it for at least 3 hours. If you notice it’s not thickening as quickly as you would like, you may want to consider keeping the lid off to rid the excess moisture.
Tips
- Serve with avocado, cheddar cheese, sour cream, nacho chips, etc. If you can dream it, you can do it!
Nutrition Info:
- Serving Size: 6
Find it online: https://thetoastedpinenut.com/drunken-pumpkin-chicken-chili/