Homemade Pumpkin Spice Mix & 20 Ways to Use it!

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Pumpkin Spice blend in white bowl with silver spoon on counter with mini pumpkins, cloves, and measuring spoons. This Pumpkin Spice Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

Homemade Pumpkin Spice is so easy to make and this recipe is not necessarily anything new or very different from others that are out there.  However, what is new and different in this post is that it gives you 20 EASY WAYS TO USE this amazing Pumpkin Spice Blend – most of which require no baking at all!

Let’s face it, not all of us have the time or energy to be baking homemade pumpkin pies or pumpkin breads.  But we all have 5 minutes to measure out 4 spices (you might already have in your house) and mix them together!  I am here to tell you that you can still enjoy this wonderful and magical Pumpkin Spice Blend without baking or even the pumpkin!  Some of these ideas are simple ways to jazz up things you already eat and have in the house.  Other ideas may require some new fun purchases, but again, will be EASY for you to jazz up!  All ideas are fun and delicious.

Pumpkin Spice sprinkled on top of whipped cream on hot cocoa. Spice blend in a sifter to the right and in a bowl in background. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

MAKING YOUR PUMPKIN SPICE BLEND

Spices on plate, clockwise: Cinnamon, Ginger, Clove, Nutmeg. This Pumpkin Spice Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

Here is what you need, knowing that you can make more or less in the same proportions depending on how many ideas you want to tackle!  You can give this wonderful spice blend away as gifts too, so think about how much you want to make to start gifting!!

  • 4 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg

Feel free to play around with these ingredients too!  If you like a little more nutmeg or ginger or cloves, just add them as the Cinnamon is the Hero in my version, but make it your own!

I had whole cloves, so I simply add them to a coffee grinder to grind them up into a powder.

Cloves ground in a coffee or spice grinder. This Pumpkin Spice Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

TIP:

After pouring out the clove, you will have some grounds left in the grinder.  I love to immediately grind up coffee blending it with the remaining clove grinds and it adds such amazing flavor!!!

Final Pumpkin Spice Blend in a white bowl with spoon on counter. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

TIP:

if you don’t already have a fine mesh strainer, get a mini one for sprinkling on this Pumpkin Spice Blend.  It’s also great for adding powdered sugar to the top of desserts.  Simply add a teaspoon of the spice blend and shake or lightly tap the strainer over the food and you get a lovely even coating.  Here is the one that like:  OXO Good Grips 3-Inch Mini Strainer

20 EASY WAYS TO USE YOUR HOMEMADE PUMPKIN SPICE

#1.  In coffee or latte – Duh, not too terribly inventive right?  But, consider adding it to the grounds when you are brewing vs. trying to sprinkle it in after.  Or add it to your milk and warm it in the microwave before adding to your coffee.

#2.  Over kids rice cereal or Cheerios – this is an awesome one!  I try not to buy super sugary cereals, but they beg and I given in sometimes (of course).  Everyday cereal in our house is Cheerios, Rice Chex, or Rice Krispies.  I swear, if you add a sprinkle of this Pumpkin Spice, it takes the cereal over the top!  I mean, they LOVE it!!!  And they feel like it’s a special treat – and I am Super Mom 🙂

#3.  In oatmeal – This is such an easy thing to add to overnight or quick cooking oats when making your oatmeal.  It feels extra warm and special.

Pumpkin Spice sprinkled on apple slices fanned out on a plate with a bite taken from one slice. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

#4.  Sprinkled over Apple Slices – My kids unenthusiastically eat apples.  But!  When I add this spice blend to apple slices, it’s like a whole new world.  They consider it a dessert vs. a snack.  It makes the apples somehow taste sweeter even though you have not added any sugar.  Yum!  This is one of my favorites because it’s just so darn simple!

#5.  On baked biscuits – You can make biscuits from scratch and add it to the batter or sprinkle the spice blend on top before or after baking.  I highly recommend working it into the baking process because the amazing smell that will come out of your oven is to die for.

#6.  On Pancakes – In Pancake batter or sprinkled on top in the skillet or after they are done cooking.  Or you can mix it into the syrup and warm it up!

Still with me??

#7.  Make Pumpkin Spiced Black Baked Beans – Simply add a can of drained black beans to a sauce pot with 1/2 cup water, and a 1/2 tsp salt.  Then start with a 1/4 tsp of the Pumpkin Spice blend.  Taste and add more to your liking!

Pumpkin Spice sprinkled on top of whipped cream on hot cocoa. Spice blend in a sifter to the right and in a bowl in background. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

#8.  In and sprinkled on top of Hot Cocoa – Make a hot drink that you can share with the kids!  Mix a sprinkle of the spice blend into the hot cocoa or sprinkle on top of the whipped cream.

#9.  In Sauerkraut – What???  Yes, my friends, my father-in-law grew up outside of Baltimore and apparently Sauerkraut is a Thanksgiving Side Dish tradition.  So jazz add this spice blend to it to holiday-ify it!

#10.  Add it to Mashed Yams – If Sauerkraut is not your thing, try Pumpkin Spice in this more traditional Thanksgiving Side Dish.

Halfway There!!

#11.  In a Smoothie – Try a Blended Frozen Banana, Plain or Vanilla Yogurt, milk, Kale, and a sprinkle to taste of the PUmpkin Spice Blend.

#12.  Mix it into yogurt – Add it to your favorite yogurt with a little granola and diced apple.

Pumpkin Spice on yogurt on toast with yogurt tub in background. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

#13.  On yogurt or cream cheese on toast – Spread yogurt or cream cheese on whole wheat or gluten free toast and then sprink the spice blend over top.

Pumpkin Spice on Buttered Toast with Spice Blend in background in bowl. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

#14.  Sprinkle it on buttered toast – so simple, just toast your bread, spread a little butter and then sprinkle on the spice blend.

#15.  Roast it on Squash or Sweet potatoes  – toss in olive oil and a little spice blend, then roast in oven.

#16.  Add it to Chili for a holiday twist!  – Making a big pot of chili?  Try adding a 1/2 teaspoon of Pumpkin Spice for a whole new taste.  Add more to taste.

#17.  Mix it into Almond or regular Milk – Turn milk into a a spiced treat either cold or warmed up.

#18.  Mix it into or sprinkle it on Vanilla frosting for your cake or cupcakes.

#19.  Add it to a regular yellow or vanilla cake batter – Whether you make the cake from scratch or buy a cake mix, add a 2 tsp of this spice blend to have a Pumpkin Spice Cake!

Pumpkin Spice on vanilla ice cream with spice blend in background in bowl. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!

#20.  Sprinkle on vanilla Ice cream – Sprinkle over vanilla or your favorite ice cream for a super holiday treat!

There you have it!!  DO YOU HAVE ANY OTHER IDEAS TO ADD TO THIS LIST??  PLEASE LEAVE ME A MESSAGE IN THE COMMENTS!

ENJOY!

😍 Carrie

Final Pumpkin Spice Blend in a white bowl with spoon on counter. Recipe has 4 simple ingredients and takes minutes to make! PLUS, here are 20 EASY WAYS TO USE this Spice blend, many with no baking at all!
5 from 2 votes
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Homemade Pumpkin Spice Recipe

This Pumpkin Spice Recipe is not rocket science, nor is it terribly different or inventive.  But, it is easy!  And not everyone knows the 4 simple spices that go into it or the measurements to make it just right.  So I am putting in this recipe, but be sure to refer to the rest of this post, because the true value here is HOW TO USE this amazing Pumpkin Spice blend 20 different EASY WAYS.

Course Condiment
Cuisine American
Keyword Cinnamon, Cloves, Fall desserts, fall recipes, ginger, Nutmeg, pumpkin bread, pumpkin pie, Pumpkin spice, spice blends
Prep Time 5 minutes
Total Time 5 minutes
Servings 7 teaspoons
Author Carrie Tyler

Ingredients

  • 4 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1 tsp Ground Clove
  • 1/2 tsp Ground Nutmeg

Instructions

  1. Put all ingredients in a bowl and mix together.  Store in a sealed container.  You can store this tightly sealed for months up to a year, but trust me, it will not last that long as you will want to put it on everything!

Freezer Moroccan Chicken Chili with Chickpeas

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Moroccan Chicken Chili in bowl over white rice with a dollop of Cilantro Lime Yogurt on top and in a bowl to the left. The slow cooker is in background with chili. Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Moroccan Chicken Chili with Chickpeas and a Cilantro Lime Yogurt is loaded with comforting, healthy, and even healing ingredients and spices.  You get the warmth from the Ginger, Turmeric, Garlic, and Coriander.  Tons of flavor comes from really browned ground chicken and Shallots.  And you get creamy heartiness from the Carrots and Chickpeas.  Finally, you get the cool and tangy balance from the Cilantro Lime Yogurt.  This Moroccan Chicken Chili has so many warm spices and flavors, it will become a favorite.  I like to serve this over white rice, but you can definitely eat it by itself.

Moroccan Chicken Chili in a freezer bag labeled on counter. This chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Make Ahead Freezer Dinners!

The best part?  You can make it ahead and freeze it until you are ready to cook it and then either put it in the slow cooker (set & forget!) or on the stove.

Have you tried my other Make-Ahead freezer dinner?

Moroccan Flavors!

If you like this warm and aromatic blend of spices and flavors, including ginger, turmeric, coriander, and garlic, then you really must try my Moroccan Meatball Stuffed Pitas!  Or try this delicious Golden Lentil Soup with healing turmeric.

Moroccan spices are similar to other cuisines such as Indian but it’s the special combination of them, including ginger, that sets them apart.  Now, calling this a Chili may be a stretch, but it has all of the main chili components…ground meat, beans, and sauce, so I say this is a beautiful variation of a Chili.

Turmeric spice in a clear bowl for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Turmeric, the Healing Spice

Turmeric not only plays an important role in giving this Moroccan Chicken Chili the amazing golden color and unique flavor. It’s also  a natural anti-inflammatory and is an antioxidant, thanks to a compound it contains called, curcumin.  That means it tastes great, looks, amazing, and also has inflammation healing benefits!  For more information on the benefits of Turmeric, check out this article from HealthLine.com: 10 Proven Health Benefits of Turmeric and Curcumin.

Moroccan Chicken Chili with Chickpeas in a Slow Cooker Pot with spoon n blue towel. Its loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR MOROCCAN CHICKEN CHILI FREEZER DINNER

All raw ingredients on counter for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

To get the best flavor from your ground chicken, you really want to brown it before it goes into the slow cooker, so that means before you freeze it.  Simply cook it in a hot oiled skillet and after breaking it up, you let it sit so that the bottom is REALLY browned, then flip it over and break it up again so that it browns on all sides. Then remove from heat and let cool.  Once cooled enough, add it to the freezer bag.

ECO-Option: For a more Eco-Friendly and Leak-Proof alternative to freezer bags, I love Pyrex Glass Containers for storage, whether it’s in the fridge or freezer, and even for cooking in the oven or warming in the microwave.  For this recipe, I recommend:  Pyrex Basics 2 Quart Glass Oblong Baking Dish with Red Plastic Lid – 7 inch x 11 Inch by Pyrex

Raw ground chicken in skillet for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Ground Chicken in a skillet on the stove really browned for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Ground Chicken in a skillet on the stove really browned for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Cooked and browned chicken added to freezer bag on counter for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

For the chickpeas, you will want to use two 15oz cans.  I love blending 1/2 of one can in a mini food processor to give texture and to help thicken the sauce in this chili.  Pulse with a tablespoon of water (or more if needed) and blend until smooth.  Put both the blended chickpeas and the whole chickpeas in this bag with the chicken.

Dice the onions or shallots and put them in the bag.  Dice the carrots and put them in the bag as well.

Diced Shallots and Carrots added to freezer bag for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

For the ginger, I find the easiest way to peel it is to scrape the skin off with a spoon.  I tend to do this in large batches, mince the ginger in a mini food processor, and then freeze it until I need it.

spoon scraping skin off of whole ginger root for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Mince the garlic and add it to the bag.  Add the Turmeric, Coriander, and Salt.  Finally, add the chicken broth.  Label the bag with the recipe name and date, flatten the bag, then put flat in the freezer for up to 3 months.

Pouring chicken broth into freezer bag over vegetables and spices for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Final labeled freezer bag of all ingredients for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

COOK YOUR MOROCCAN CHICKEN CHILI WITH CHICKPEAS

Make Cilantro Lime Yogurt (can be done 1-2 days in advance) using the zest of a lime, the juice of a quarter wedge, cilantro, and a little salt.

Thaw your frozen Moroccan Chicken Chili bag in the fridge overnight if you are cooking it in the slow cooker during the day. If you plan to cook on the stove, then you can thaw during the day for cooking that evening. Do not thaw out of the fridge at room temperature, as that invites bacteria.

Put all ingredients in the bag in the slow cooker and set for 4 hours high or 8 hours low.If you don’t have a Slow Cooker, click here to see the Crock-Pot that I have and love!

NOTE: If you would rather cook this on the stove, I would let it simmer for an hour in a soup pot.

Moroccan Chicken Chili with Chickpeas in a Slow Cooker Pot with spoon n blue towel. Its loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

25-30 minutes before serving, make rice according to package directions. NOTE: you can make the rice ahead and freeze it too! Just be sure you freeze it in its own separate bag.

Serve over rice, add a dollop of Cilantro Lime Yogurt and enjoy!!

😍 Carrie

Moroccan Chicken Chili in bowl over white rice with a dollop of Cilantro Lime Yogurt on top. Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Freezer Moroccan Chicken Chili with Chickpeas

Moroccan Chicken Chili with Chickpeas is loaded with comforting, healthy, and even healing ingredients and spices.  You get warmth from Ginger, Turmeric, Garlic, and Coriander.  You get tons of hearty flavor from really browned ground chicken and Shallots.  And you get creaminess from the Carrots and Chickpeas.  The best part?  You can make it ahead and freeze it until you are ready to cook it!

Course Main Course
Cuisine Moroccan
Keyword chicken, chili, ginger, ground chicken, Moroccan, turmeric
Prep Time 20 minutes
Cook Time 4 hours
Thaw in fridge 6 hours
Total Time 4 hours 20 minutes
Servings 5 servings
Author Carrie Tyler

Ingredients

Moroccan Chicken Chili

  • 1 lb Ground Chicken white meat chicken
  • 1 tbsp Extra Virgin Olive Oil or Coconut Oil
  • 1 cup Onions, diced or shallots
  • 1 cup Carrots, diced
  • 30 oz Chickpeas 2 cans
  • 1 tbsp Water
  • 3 tsp Ginger, minced
  • 2 tsp Turmeric
  • 2 tsp Ground Coriander
  • 2 cloves Garlic, minced
  • 1 tsp Salt
  • 4 cups chicken broth

Other

  • 1 cup White Basmati Rice, Uncooked
  • 5 oz Plain Greek Yogurt low or regular fat is fine
  • 1 Lime
  • 1 tbsp Cilantro, Chopped
  • 1/4 tsp Salt or to taste

Instructions

Prepare the Freezer Dinner

  1. To a preheated skillet, add 1 tbls of olive oil and then add the chicken.  Using a spatula or fork, break apart the meat and spread it around the pan then leave it alone to brown.  When the bottom is REALLY browned, then flip it over and break it up again so that it browns on all sides.  Then remove from heat and let cool. 

    Ground Chicken in a skillet on the stove really browned for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  2. Once Cooled, add the chicken to the freezer bag.

    Cooked and browned chicken added to freezer bag on counter for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  3. Drain the chickpeas, blend 1/4 of the chickpeas in a mini processor with a tbls of water to help them blend.  

  4. Add the blended and the whole chickpeas to the freezer bag with the chicken.

  5. Dice the onions (or shallots) and add to the bag.  Peel and dice the carrots and also add to the bag.

    Diced Shallots and Carrots added to freezer bag for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  6. Peel and mince ginger. I find it easiest to peel the ginger by scraping it off with a spoon. If you try to cut it off, you will end up cutting off some of the wonderful ginger too. Mince with a knife or make a bunch to freeze some for later and mince it in a mini food processor.  Of course, you can mince with a knife for just the amount needed in this recipe.  Add the ginger to the bag.

    spoon scraping skin off of whole ginger root for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  7. Peel and Mince the garlic.  Add to the bag.

  8. Add the turmeric, coriander, and salt to the bag.

  9. Add the chicken broth to the bag.

    Pouring chicken broth into freezer bag over vegetables and spices for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  10. Label the bag with the recipe name and the date and store in the freezer flat for up to 3 months.

    Final labeled freezer bag of all ingredients for Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Make Cilantro Lime Yogurt (can be done 1-2 days in advance)

  1. Add the yogurt to a small mixing bowl.  

  2. Zest the entire lime, then quarter.  Add the zest and the juice from 1/4 of the lime to the yogurt.

  3. Chop the cilantro and mix it into the yogurt.  Add salt to taste and give it a final mix.  You can make this 1-2 days in advance.

Cook your Moroccan Chicken Chili Freezer Dinner

  1. Thaw your frozen Moroccan Chicken Chili bag in the fridge overnight if you are cooking it in the slow cooker during the day.  If you plan to cook on the stove, then you can thaw during the day for cooking that evening. Do not thaw out of the fridge at room temperature, as that invites bacteria.

  2. Put all ingredients in the bag in the slow cooker and set for 4 hours high or 8 hours low.  NOTE: If you would rather cook this on the stove, I would let it simmer for an hour in a soup pot.

  3. 25-30 minutes before serving, make rice according to package directions. NOTE: you can make the rice ahead and freeze it too! Just be sure you freeze it in its own separate bag.

  4. When the Chili is done, give it a stir, taste for salt, and add as necessary.

    Moroccan Chicken Chili with Chickpeas in a Slow Cooker Pot with spoon n blue towel. Its loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!
  5. Serve over rice, add a dollop of Cilantro Lime Yogurt and enjoy!

    Moroccan Chicken Chili in bowl over white rice with a dollop of Cilantro Lime Yogurt on top. Moroccan Chicken Chili with Chickpeas is loaded with comforting and healthy ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. Then tons of hearty flavor from browned ground chicken and Shallots. And creaminess from the Carrots and Chickpeas. You can make it ahead and freeze it until you are ready to cook it!

Recipe Notes

If you serve this over rice, you will obviously get more servings.  If you serve it alone you will get less.  That's why the range from 4-6 servings.