This is my favorite fall chili. Not only is it easy on the calories, but the pumpkin and spices give this chicken chili a robust flavor balanced between sweet and spicy.
Once the soup is done cooking, use a wooden spoon or a potato masher to mash some of the vegetables and beans. This will make the soup thicker.
I'm finding the calorie calculators are extremely off for this recipe, so I went to supertracker.usda.gov/myrecipe.aspx to manually get the calorie count. This recipe makes a GALLON of chili which I broke down into 8 portions. So, with a 2 cup bowl of soup it's only 256 calories without garnish. It's packed full of vegetables so super good for you! Add a tablespoon of each garnish and you add just 86 calories. That's a total of 342 calories.
The spiciness of peppers vary and soups have a tendency to change flavors the longer the flavors are left to mingle. At first this soup is quite spicy but once it sits in the fridge overnight, the heat mellows quite a bit. If you are serving this straight out of the crockpot for dinner, have some sour cream on hand just in case.