(Mildly) Spicy Pumpkin Chili

This recipe turned out much better than I had anticipated!  The slight taste of pumpkin sets it apart from other traditional chilis.  Yum yum!!

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
*2-3 boneless, skinless chicken breasts, cut into pieces
*15oz black beans, drained & rinsed
*15oz garbanzo beans, drained & rinsed
*15oz pumpkin puree
*15oz diced tomatoes, drained
*1 cup riced cauliflower (more of you want a thicker chili)
*1/2 small red onion, chopped
*2 cups low sodium chicken broth
*1 tsp cumin
*2 tsp red pepper flakes (I’ll add more next time to make it spicier)
*2 tsp chili powder (I’ll add more next time)
*1-2 cups fresh spinach

Directions:
*Place all ingredients EXCEPT spinach in a crockpot, stir to combine, and set on low for 6-8 hours, until chicken is cooked through.

*Add spinach & stir 30 minutes prior to serving.

*Top with avocado & enjoy!

 

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This made so much that I had tons of leftovers for lunches the following days, and I even froze some of it!  Please let me know if you try it out!!blogsig