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