Pumpkin Chicken Chili

Fall is a wonderful season in North Idaho - absolutely perfect with temps in the 50’s, leaves proudly dancing in the wind in bright colors of yellows, reds, and purples. Feeling festive, I decided to make a pumpkin chicken soup in my Instant Pot.

However, since my husband and I are currently fighting a series of sinus infections, bronchitis, and a cold, I decided to make it extra spicy in an effort to help us get well sooner.

Recipe:

4 cups Black Beans (more if your chili is too thin)

3 cups of cubed Pumpkin (raw; I used a Sweet Pie Pumpkin) {You may substitute 4 cups of pureed Pumpkin like Libby’s Brand if you desire}

4 Roma Tomatoes

16 oz Chicken Bone Broth

1 cup Water

4 stalks Celery

2 yellow Bell Peppers

1 Jalapeño (seeded)

1 Yellow Onion

10 cloves Garlic

1 tsp. Oregano

1 tsp. Basil

1 tsp. Chili powder

1/2 tsp. Cinnamon

1/2 tsp. Cayenne Powder

2 TBSP Olive Oil

1 Bay Leaf

Salt

Pepper

1 Heaping TBSP “Better than Bullion” in Roasted Chicken Flavor

Dice celery, onion, bell peppers jalapeño, tomatoes - add to Instant Pot. Crush garlic and add to the Instant Pot. Set the Instant Pot on High Pressure for 11 minutes. When the time elapses, release pressure manually.

Serve immediately with cubed rotisserie chicken, cheese, and sour cream.

Enjoy!

Xo, Mrs. P