Drunken Pumpkin Chicken Chili

Prep: 30Cook: 180Total: 210


  • 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


  1. Preheat oven to 400F.
  2. In a large bowl, toss the butternut squash, half your chopped onion, and chopped poblano pepper with 2 T. olive oil.
  3. Transfer veggies to a lined baking pan and roast in the oven for 20 minutes.
  4. After the 20 minutes, broil on high for 2 minutes to brown them a bit.
  5. Pour your beer into a large sauce pan with a lid.
  6. Add the chicken breasts, chicken broth, remaining half chopped onion, cinnamon, nutmeg, and ground cloves to the saucepan.
  7. Bring the saucepan contents to a boil. Cover and reduce the heat to a simmer.
  8. Simmer for 10-12 minutes.
  9. 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.
  10. Once the chicken is shredded, add the roasted veggies, fire roasted tomatoes, corn and jalapeño.
  11. Finally, add the remaining spices (chipotle chili powder, cinnamon, and sea salt).
  12. 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.


  • Serve with avocado, cheddar cheese, sour cream, nacho chips, etc. If you can dream it, you can do it!

Nutrition Info:

  • Serving Size: 6
© The Toasted Pine Nut