<img src="http://b.scorecardresearch.com/p?c1=2&c2=15350591&cv=2.0&cj=1" /> Seasonal Pumpkin Chili in a Bread Bowl - SavvyMom

Seasonal Pumpkin Chili in a Bread Bowl

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You’ll Need

  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 lb cooked boneless chicken (or turkey) breast, chopped
  • 1 can (28 oz) chopped tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (19 oz) chickpeas, rinsed and drained
  • 1 can (8 oz) tomato sauce
  • 1 cup peeled, seeded and cubed pumpkin
  • 1 sweet red pepper, chopped
  • ½ cup chicken broth
  • ½ cup corn (frozen or fresh)
  • ½ cup dried cranberries
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 6 large whole wheat/multigrain buns
  • Olive oil for brushing

Prep and Cook

  • 1
    In Dutch oven or large heavy pot, heat vegetable oil over medium heat.
  • 2
    Add chopped onions and cook until softened.
  • 3
    Add all other ingredients, stir and bring to a boil.
  • 4
    Reduce heat to low and simmer, covered for 2 hours.
  • 5
    Check seasoning and adjust as needed.
  • 6
    If using a slow cooker, brown onions separately and then transfer to slow cooker before adding all other ingredients.
  • 7
    Cook chili in slow cooker on high setting for 5 hours or low for 10 hours.
  • 8
    Preheat oven to 350 degrees.
  • 9
    Using a sharp knife, cut about 1/2 inch off the top of the bun, then make the inside of the bun hollow by removing all but about 1 1/2 inches of bread.
  • 10
    Using a brush or spray bottle, apply oil to the inside of the bun.
  • 11
    Place buns on baking sheets and bake for 10-15 minutes or until lightly browned on the inside.
  • 12
    Remove from the oven and serve filled with pumpkin chili (or your favourite soup).
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