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This creamy pumpkin chili is perfect to enjoy on a chilly fall day! You can serve it with a side salad or warm biscuits. Best of all: this pumpkin chili takes less than 30 minutes to make thanks to the premade rotisserie chicken we buy at Costco! Scroll down for our creamy pumpkin chicken chili recipe.
We’re still nearing the 90’s down in Florida and it doesn’t really seem much like fall. Thankfully, the temps start to drop next week! I’ll be making fall recipes like this pumpkin chili, which also happens to be low carb when you leave out the tortilla strips! Totally a win in my book!
Fall is my favorite season and it’s also the busiest season for our household. To save time and money, I like to use the FoodSaver® FM3941 Vacuum Sealing System. It’s the number 1 vacuum sealing solution in the US from Costco! We use it to freeze and store extra batches of our favorite chili. If you don’t have a Costco membership, now’s the time to get one!
The FoodSaver® FM3941 Vacuum Sealing System will be $40 OFF in November
FoodSaver® Bags and Rolls Value Pack will be $10 OFF in November
The FoodSaver® and FoodSaver® Bags are so handy, especially during the holiday season! The Quick Marinate Mode marinates in minutes instead of hours (perfect for those last minute dinner guests), and it keeps leftover food and pre-made batches of food fresh for 5x longer than regular storage methods, allowing you to stock up on sales, buy in bulk, and prevent waste.
Another FoodSaver® benefit: By taking all of the air out, you can ensure your meat will be cooked evenly throughout.
The FoodSaver® system includes vacuum sealed bags, vacuum zipper bags, and containers designed to work together with vacuum sealers for optimal performance.
Creamy Pumpkin Chicken Chili
1 rotisserie chicken **I bought a premade one at Costco
2 tbsp olive oil
Chop 2 jalapeno peppers *remove seeds
Chili powder 2 tablespoons
Cumin 2 tsp
1/2 tsp cayenne pepper
1 tsp salt
15 oz can of diced tomatoes
One 15 oz can of Pumpkin puree
Cup of chicken broth
1 cup of coconut milk
1 tablespoon of cream cheese *for a ticker and creamier chili!
Option for garnish: cilantro, shredded cheese and or more jalapeño
Shred your remade rotisserie chicken.
In a large pot heat oil and add onion and jalapeño. Cook until soft.
Add chicken to the pot and add spices and salt. Stir until completely coated and add tomatoes, pumpkin puree, and chicken broth. Heat for 2-3 minutes.
Stir in coconut milk and or cream cheese and stir until chili is creamy.
Garnish with shredded cheddar cheese, tortilla strips and or jalapeño.
To preserve and freeze your pumpkin chili, start by adding the chili into containers (I use small containers for individual servings) and freeze it until the chili is frozen solid.
Once frozen, insert into a FoodSaver® bag, vacuum, and seal (you can also use the roll)! When you’re ready to eat, just reheat and enjoy in a matter of minutes! It’s a game changer as we approach the busiest time of the year!
*Look for the FoodSaver® System in the appliance aisle at Costco!
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