Crockpot Pumpkin Chicken Chili

1 can (14 ounce) diced tomatoes

1 can (14 ounce) pumpkin puree

2 cups chicken broth

1 large onion, diced
5 T. minced garlic
1 T. chile powder
1 tsp. ground cumin
1 heaping tsp. dried oregano, crushed between fingertips
1 tsp. sea or kosher salt
1/4 teaspoon black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
1 heaping cup dried chickpeas or 2 cans (14 ounces) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed
2 T. fresh or dried cilantro, chopped
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving

1.  To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.

2.  When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.

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