Curried Pumpkin Chili!

Pumpkin fever is upon us! I have heard of this combination as a soup... but never a chili! If you are looking for a different pumpkin inspired dish, ride the autumn bandwagon with me and try my New Delhi take on a Dallas favorite.  

Slow Cooker Curried Pumpkin Chicken Chili   

Yields: 4-6 servings 

Prep time: 30minutes

Slow cooker time: 6 hrs.

4 chicken thighs

1/4 cup pumpkin butter

2-3 tbsp EVOO 

1 medium onion- diced

2 celery stalks- sliced

1/4 tsp tamarind

2 tsp sweet curry powder

1.5 tsp mild curry paste (Patkas) 

1tsp each- Salt, pepper, garlic salt

1 cup chicken stock

Season your chicken thighs (skin and all) with S&P, garlic salt, tamarind and curry powder.  Pre-heat your LARGE stew pot to med- high heat and add EVOO. Add chicken thighs and brown (5-8 minutes) so you get all of the yummy golden "bits" on the bottom of your pot. Remove chicken, lower the heat (medium) and add pumpkin butter, onions, celery and curry paste. Sautee them together in the bits (2 minutes) and add the chicken stock. You should hear a large SIZZLE! Let that boil down by half (15min) and add: 

1 large sweet potato- cubed

2 med. cloves garlic- minced

1 small sweet red pepper, diced 

1 small green pepper, diced

1/2 cauliflower cut into bite sized chunks 

1 cinnamon stick

1 large bay leaf

1 tsp nutmeg (freshly grated is best) 

1 16oz can of pumpkin puree 

1 16oz can drained northern beans

1 16oz can drained butter beans

Let this simmer for 5 minutes and put into your preheated slow cooker. Take the chicken (and all the yummy juices) and place it into the cooker w/ the chili. Let them them cook on high heat together for 4-6 hours. Before serving, be sure to remove bones and skin from the chicken (they should be falling off of the bone by now) and reintroduce the meat. Don't worry about the bay leaf. Just say whoever finds it gets 10points AND an extra helping!  Add extra salt and pepper (to taste) and serve with a dollop of sour cream and fresh cilantro. If you like heat, add a sprinkle of chili flakes. I recommend some warm naan bread for dipping!