Easy White Chicken Chili with Pumpkin
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 3 Tablespoons olive oil, divided
  • 1 medium onion
  • 2 Poblano Chiles, stems and seeds removed
  • 3 cloves garlic, minced
  • 1¾ lbs. boneless, skinless chicken thighs
  • 2 15-oz. cans white cannellini beans, drained (about 3 cups cooked beans)
  • 1 15-oz. can cooked pumpkin puree
  • 1 Tablespoon cumin
  • ½ tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 2 cups chicken broth
  • salt
  • 4 oz. cream cheese
  • 2 Tablespoons flour
  • shredded monterey jack cheese and chopped cilantro for serving (optional)
  1. Chop the onions and chiles.
  2. In a large pan, sautee the chopped onions and chiles with the minced garlic in 1 Tablespoon olive oil until softened. Place in a 6 quart slow cooker.
  3. Cut the chicken thighs into bite sized pieces. Sprinkle with a large pinch of salt and cook in a skillet in two batches with the remaining olive oil until lightly browned - there is no need to cook the chicken through. Place the chicken in the slow cooker.
  4. Add the beans, the pumpkin, the cumin, coriander and cinnamon, and the broth in the slow cooker with 2 tsp to 1 T salt (depending on the saltiness of your beans and your broth). Stir together, turn the cooker ON, and cook on low for 6 hours.
  5. About 30 minutes before the end of the cooking time, stir in the cream cheese and sift in the flour (if you use a sifter or mesh strainer to add the flour slowly, it will thicken without lumps.
  6. Serve hot.
If you have a slow cooker with a timer and you won't be available 30 minutes before the end of cooking, add the cream cheese and the flour about 15 minutes before you want to eat the chili, turn the crock pot up to high, and simmer for 15 minutes.
Recipe by The Domestic Front at https://www.thedomesticfront.com/easy-white-chicken-chili-pumpkin/