Seasonal Pumpkin Chili in a Bread Bowl
Don’t dismiss this recipe because it sounds a little odd. Pumpkin chili is totally a thing. And cranberries? Why yes.
Because besides tasting great, this pumpkin chili incorporates all of the best foods of the month. The cranberries and pumpkin give it a sweetness that might be more palatable for your kids than the traditional spicy kind of chili con carne.
Serve it in a bread bowl and there’s only the pot and spoon to wash!
Seasonal Pumpkin Chili Recipe:
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
- In Dutch oven or large heavy pot, heat vegetable oil over medium heat.
- Add chopped onions and cook until softened.
- Add all other ingredients, stir and bring to a boil.
- Reduce heat to low and simmer, covered for 2 hours.
- Check seasoning and adjust as needed.
- If using a slow cooker, brown onions separately and then transfer to slow cooker before adding all other ingredients.
- Cook chili in slow cooker on high setting for 5 hours or low for 10 hours.
- Preheat oven to 350 degrees.
- 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.
- Using a brush or spray bottle, apply oil to the inside of the bun.
- Place buns on baking sheets and bake for 10-15 minutes or until lightly browned on the inside.
- Remove from the oven and serve filled with pumpkin chili (or your favourite soup).
