I know that pumpkin may sound like an odd ingredient to put into a chili recipe. But this chili is perfect for Fall night dinner, and certainly makes use of the stray can of pumpkin left over in the pantry.
No worries of your chili tasting like pumpkin pie, it won't, it will be unusual though, and I mean that in the best way.
This is the first time I have made Pumpkin Chicken Chili, but it certainly won't be the last. My family loved it, and the next time I make it, I'll make a double batch, and freeze half for another dinner.
I used chicken thigh meat instead of chicken breasts because I like the more flavorful dark meat. And it's less expensive, too.
