Drunken Pumpkin Chicken Chili

Updated at: Thu, 21 Nov 2024 12:26:06 GMT

Step 1

Preheat oven to 400F.

Step 2

In a large bowl, toss the butternut squash, half your chopped onion, and chopped poblano pepper with 2 T. olive oil.

Step 3

Transfer veggies to a lined baking pan and roast in the oven for 20 minutes.

Step 4

After the 20 minutes, broil on high for 2 minutes to brown them a bit.

Step 5

Pour your beer into a large sauce pan with a lid.

Step 6

Add the chicken breasts, chicken broth, remaining half chopped onion, cinnamon, nutmeg, and ground cloves to the saucepan.

Step 7

Bring the saucepan contents to a boil. Cover and reduce the heat to a simmer.

Step 8

Simmer for 10-12 minutes.

Step 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.

Step 10

Once the chicken is shredded, add the roasted veggies, fire roasted tomatoes, corn and jalapeño.

Step 11

Finally, add the remaining spices (chipotle chili powder, cinnamon, and sea salt).

Step 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.

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