Description
A delicious and hearty crock pot chili made with beans, pumpkin, and chicken.
Ingredients
Scale
- 1 large onion (diced)
- 2 carrots (diced)
- 2 bell peppers (diced)
- 3 garlic cloves (minced)
- 1 tablespoon chili powder
- 1 1/2 teaspoons each: cumin (smoked paprika, oregano, and sea salt)
- 42 ounces kidney beans (3-14oz cans drained and rinsed)
- 14 ounce can pumpkin (NOT pumpkin pie mix)
- 2 chicken breasts
- 2 cups frozen corn
- Optional garnishes: cheese (yogurt or sour cream, green onions, cilantro, lime, chili powder, chili flakes)
Instructions
- Combine all the ingredients EXCEPT the chicken, corn, and garnishes in your crock pot. Mix together well then nestle the chicken on top.
- Set your crock pot to low for 8-10 hours.
- Remove the chicken breasts from the crock pot and place them in a medium-sized bowl. Shred using 2 forks, then return the pulled chicken to the crock pot.
- Add the corn and stir well.
- Let the chili sit for a few minutes so the corn warms through, then serve with any or all of the optional garnishes.
Notes
- This chili can be customized with your choice of beans and spices.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 60mg