White Chicken Chili (Slow Cooker Saturday)

I love chicken chili. True story.

I like that it is lighter than regular chili. I like that it has taco or Mexican seasonings. I like myself some lime and cumin. Yes I do.

I used to have an old faithful White Chicken Chili recipe. Well, it wasn't really a recipe, it was a season packet and the instructions per that packet. Still good, just not really a recipe. We loved it, but we haven't had it in years. Years I tell you.

First, because we kind of outgrew it. Is it weird to outgrow a recipe? I hope not. I mean I hope every day that The Hubs has outgrown his boxed mac and cheese made with cream of chicken soup and peas. Thus far, he has not. I still love him. He can have his mac and cheese and peas.

Another reason we haven't had it in years, the seasoning packets are not as easy to find.

So White Chicken Chili left our culinary lives. So sad. So, so sad.

I kind of wanted it to come back.

So I developed this White Chicken Chili recipe using all my favorite ingredients. Did you catch the whole lime and cumin hint earlier?

Oh White Chicken Chili, thanks for showing back up in my life. Oh and by the way, thanks for showing up in a slow cooker. You know how I love my slow cooker. I super like this chili. Super duper like.

This chili is spicy, but not hot. It is full of flavor, but is not overpowering. This is a chicken chili that will warm you up on a Winter day, but is light enough for a Summer afternoon. It pairs up great with Monterrey Jack cheese (my favorite cheese by the way) and a couple slices of avocado.

Since this recipe is made in a slow cooker, there is little prep to do. Especially if you use a rotisserie chicken. Then the slow cooker does the cooking and you can take a nap. Or at least wish you were taking a nap.

Here is another Slow Cooker Saturday with my new favorite White Chicken Chili.

Slow Cooker White Chicken Chili

Printable Recipe

4 cups cooked shredded chicken
1-2 Tablespoon olive oil
1/2 green bell pepper, diced
1 jalapeno, seeded and diced
1/2 onion, diced
2 teaspoons minced garlic
4 cups chicken broth
3 (15 oz) cans of pinto beans, drained and rinsed
1 packet dry ranch mix
3 Tablespoons cumin
1/4 teaspoon ground cayenne pepper
Monterrey Jack cheese, shredded
sour cream
avocado, sliced

In a large skillet, heat up the olive oil. Add in the peppers, onion, and garlic. Stir frequently until the vegetables are tender, about 5 minutes.

Add the cooked veggies, the chicken, broth, beans, ranch mix, and cayenne pepper to a slow cooker. Stir. Cook on low for 6 hours.

Serve with Monterrey Jack cheese, sour cream, and avocado slices.

Go HERE for other Slow Cooker Recipes.

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Pumpkin Chili

Several years ago, when we still lived in Ohio, we took ourselves to a local small town festival. Not just any festival though. Mid October if you head to Circleville, Ohio you will find a happy quaint little town celebrating pumpkins. Lots and lots of pumpkins.

Besides the normal fair activities, we were also enthralled with displays of pumpkins of all sizes.  Pumpkins, pumpkins,and MORE pumpkins.

Then there was the pumpkin inspired food. Pumpkin burgers, pumpkin donuts, pumpkin ice cream, pumpkin pie, pumpkin butter, pumpkin bread, and pumpkin chili.

I haven't forgotten that sweet little Pumpkin Festival. I haven't forgotten that sweet little bit of Midwestern Fall.

Thanks to my reminiscing, I seemed to remember that pumpkin can go in more than just pie and bread. I mean don't get me wrong it I quite enjoy pumpkin bread, as you might recall from my recent recipe for Chocolate Chip Pumpkin Bread.

Recently we had a chillier day, which by it's very implication means I must make chili.

Chili+Fall+Pumpkin Festival memories= PUMPKIN CHILI.

This recipe is just my kind of chili. It is a hearty chili but not overly spicy. The pumpkin is just lovely. Then add in a little bit of brown sugar and some pumpkin pie spice and BAM, this chili is brought to a whole new level.

Pumpkin spice and brown sugar, "what is this a pie?"

Don't judge it till you try it. The taste of this chili is great. Just trust me.

Top it with sour cream, cheese, maybe some toasted pumpkin kernels. Oh and don't forget the corn bread.


Pumpkin Chili
adapted from FumilyFun.com

2 pounds ground beef (90/10) or ground turkey
1 medium onion, chopped
1 cup canned pumpkin
2 (14.5 oz) cans diced tomatoes
1 can pinto or kidney beans, drained
1 (12 oz) bottle of chili sauce (condiment found in the ketchup aisle)
1 cup beef broth
2 Tablespoons of chili powder
2 teaspoons pumpkin pie spice
2 teaspoons brown sugar
1 1/2 teaspoons salt
1 teaspoon pepper

In a large stock pot or dutch oven, brown beef or turkey with the chopped onion. Drain excess grease.

Add in all the remaining ingredients and stir well to mix.

Bring to a boil, then reduce the heat and simmer for 1 hour.

Serve with grated cheese and sour cream.

Happy pumpkin enjoying.

Thanks for reading, you are grand.