Shredded Chicken & Pumpkin Beer Chili

Well, I’m still alive everyone!  I finished my first 10K and feel great!  Ok, maybe I’m a little sore but it wasn’t as bad as I thought it would be.  We finished in 1 hour and 1 minute which I was proud of but now I want to see if I can do one and finish in under an hour.  It was a beautiful day, sunny & 55 degrees which was absolutely perfect running weather!

Anyways, on to this AMAZING chili.

This is basically the ultimate fall chili recipe.  It uses butternut squash, pumpkin pureé and pumpkin beer.  Yes, that’s right I said pumpkin beer, who doesn’t love pumpkin beer?  We have a bunch in our fridge but I don’t drink much unless we have company so I figured it was time to cook with it.

This is a great slow cooker meal, just throw everything in before work and it will be all ready for dinner.  Not to mention that your house will smell heavenly when you walk in the door.

Just start out by cutting all of the vegetables and placing in the slow cooker.

Then place pieces of chicken breast on top of the vegetables.  Mix together all of the liquid ingredients and pour on top!  If you’re a vegetarian, I bet this would be just as delicious without the chicken.

You could probably skip the mixing step and just dump everything in but I like to make sure all of the flavor is evenly distributed. Then just throw the top on and set it on low for 6-8 hours.  Shred the chicken using two forks and mix it all up!

I really wanted to serve this with some pumpkin cornbread muffins so I started mixing up the batter and when I pulled out the cornmeal, there were moths everywhere! UGH, so disgusting, I’m getting so sick of these damn moths!

SO, I experimented a bit and came up with a sage pumpkin muffin made with greek yogurt and topped with some boursin cheese.

It was one of the first times I’ve actually experimented with baking, I’m usually scared to not follow a recipe when baking because things can get messed up pretty easily.  I have to say, they were pretty delicious.  I think my only misstep might have been not using any oil.  The liners stuck to the bottom of the muffin pretty bad which was annoying.  I’ll try them some other time with oil and see what happens, stay tuned…

I topped this with a little greek yogurt that I mixed with some pumpkin, cinnamon & chili powder.  YUM!

Seriously, just make this chili now.  You will be warmed to the soul.

(don’t be discouraged by the long list of ingredients, most likely you have most of this in your pantry already)

 

WHAT MAKES ME HAPPY:

Finishing a race!

That feeling of accomplishment after finishing a race is amazing!  Doesn’t matter whether its a 5K or a marathon (can’t say I’ve ever experienced this) but that feeling is so great.  You realize that you are capable of anything you put your mind to, just take it at your own pace and do your best and it’s something to be proud of!

Shredded Chicken & Pumpkin Beer Chili

Serves 6-8
Meal type Main Dish
Misc Freezable, Serve Hot

Ingredients

  • 1.5lb chicken breast
  • 1 Medium onion (diced)
  • 1 poblano pepper (diced)
  • 3/4 cups butternut squash (diced)
  • 1 cup pumpkin puree
  • 1 can kidney beans
  • 1 can white beans
  • 1 can diced tomatoes with chilis
  • 1 cup pumpkin beer
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 tablespoons franks red hot
  • 2 tablespoons chilis in adobo sauce (diced)
  • 1 tablespoon minced garlic

Directions

1. Place all of the vegetables in the slow cooker. Top with the chicken breast pieces.
2. Mix together all of the liquid ingredients, beans & spices in a large bowl. Pour over the chicken & vegetables, cover and set slow cooker to cook on low for 6-8 hours.
3. Before serving, shred chicken breast using 2 forks and stir everything well until evenly distributed. Serve topped with a dollop of plain greek yogurt or sour cream mixed with a little pumpkin puree, cinnamon & chili powder.

6 Responses to Shredded Chicken & Pumpkin Beer Chili

  1. Last night I made chili with beer as well, how funny. :)

  2. By the way been meaning to tell you that I bought “Melt” and I totally love it, even my 5 year old loves it. Thanks :)

  3. Lynn says:

    Hi there! I plan on making this recipe this week. It looks amazing! I was wondering — did you drain the kidney beans and white beans or use the beans with their liquid? Thanks!

    • Mai-Lis says:

      Hi Lynn, I drained some of the liquid from the beans but I didn’t rinse them. Good question, sorry I forgot to add that in there! Enjoy!! :)

  4. Lynn says:

    Thanks, Mai-Lis! Hubby wolfed this down! I did cut back on the Frank’s Red Hot just because of personal preference. Easy comfort food recipe! Will make again.

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