Ok, I'll be honest. This probably shouldn't be called a chili...because there are no chilis in it. But that's just because I don't eat spicy things. If you try out this recipe, all ya gotta do is throw some chilis in the pot and then it can qualify as a chili. Or maybe that's not how it works...I have no idea.
Ingredients
1 chicken breast
1 giant scoop of pumpkin (probably 3/4+ c)
1 can stewed tomatoes
1 can diced tomatoes
1 can sweet corn
1/2 c veggie stock
1/2 c beef stock
3 cloves garlic
1 inch ginger root
small chunk of onion
4 radishes
Directions
Chop the onion and mince the garlic & ginger. Brown them in a skillet. Trim skin and excess fat off of the chicken, then place it in the bottom of the crockpot. Don't worry about the bones for now. Dump the onion/ginger/garlic on top of the chicken. In a large bowl, combine the pumpkin, tomatoes, corn, and stocks, and stir well. (I used beef stock because that's what I had...I'm sure chicken stock would work just as well). Add seasonings, stir again. I used oregano, turmeric, garlic powder, and ginger powder. Chop the radishes and add them to the bowl. Mix it up. Dump the contents of the bowl on top of the chicken.
Put the lid on the crockpot. Cook on low for 6.5-7 hours.
Now for the fun part...removing the chicken bones. The chicken should fall apart when you try to lift it out with a fork. If you want to be more thorough than me, I suggest you use a very large spoon to get the chicken out. Then shred it, remove all bones, and return the chicken to the crockpot. I ended up shredding the chicken without taking it out of the crockpot, and then I had to go fishing for the bones. I think I got them all...but I'm not positive....
I was going to make some cornbread to go with this chili, but I was too hungry after my run today to wait for it to cook, so I just ate a bowl of chili by itself. (Ok, not entirely by itself, I had a bowl of pasta next to it). I will hopefully make some cornbread tomorrow to go with it.
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