Pumpkin chicken chili
With hearty chili seasonings, this recipe takes “pumpkin spice” in a new direction. You can serve it over cauliflower rice to increase your veggie intake, and use whatever toppings you crave. Make extra because it tastes even better as leftovers.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup onion, finely chopped
- 2½ cups red or orange peppers, chopped
- 1 cup pumpkin puree
- 2½ teaspoons chili powder
- 2 teaspoons paprika
- 1½ teaspoons cumin
- 1½ teaspoons garlic powder
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ cup chicken broth
- Optional for serving: avocado, green onions, sour cream, shredded cheese
Directions
Place the chicken breasts in a single layer in the bottom of the crockpot. Cover with pumpkin puree, chopped onions, chopped peppers, broth and spices.
Cover and cook on low for 6 hours.
After 6 hours, use two forks to shred the chicken right in the crockpot, and stir it well to mix it with the other ingredients. Optional: Allow the chicken to sit for an additional 10-20 minutes after shredding to absorb some of the liquid and thicken the chili.
Garnish with toppings of your choice and enjoy!
Makes 4 servings
Nutrition information (without toppings): 190 calories; 2.3g fat; 15.8g carbohydrates; 7.5g sugars; 28.5g protein; 223mg sodium; 4.5g dietary fiber
Adapted from TheCleanEatingCouple.com.
