Crock Pot Chicken And Pumpkin Black Bean Chili

This Crock Pot Chicken And Pumpkin Black Bean Chili is a hearty and spicy recipe, which includes pumpkin puree and black beans. It’s a great low-carb dinner option, ready in about 7 hours and 15 minutes.

Crock Pot Chicken And Pumpkin Black Bean Chili Ingredients

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 1 white onion, roughly chopped
• 1 red bell pepper, julienned
• 1 jalapeño, seeded and diced
• 1 (28 ounce) can crushed tomatoes
• 1 ½ cups water (or low sodium chicken broth)
• 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup uncooked quinoa
• ¾ teaspoon salt, plus more to taste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 pound boneless skinless chicken thighs (or chicken breast)

How To Make Crock Pot Chicken And Pumpkin Black Bean Chili

1. Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add garlic, onion, red bell pepper, and jalapeño. Cook for 2 minutes until the onions begin to soften.
2. Transfer to slow cooker: Move the sautéed vegetables into the slow cooker.
3. Add remaining ingredients: Stir in crushed tomatoes, water or broth, pumpkin puree, black beans, quinoa, salt, chili powder, cumin, oregano, cayenne pepper, and chicken.
4. Cook the chili: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
5. Shred the chicken: Remove the cooked chicken, shred with two forks, and return it to the slow cooker.
6. Taste and serve: Adjust seasonings as needed. Serve with toppings like cilantro, Greek yogurt, or shredded cheddar cheese.

Recipe Tips

• Can I use chicken breast instead of thighs? Yes, chicken breast works just as well and shreds nicely after cooking.
• How to make it vegetarian: Skip the chicken and use extra beans or chopped sweet potatoes.
• What to top it with: Try Greek yogurt, chopped cilantro, avocado, or sharp cheddar.
• Can I use cooked quinoa? It’s better to use uncooked so it absorbs flavors, but cooked quinoa can be stirred in at the end.
• How to adjust the spice level: Omit the cayenne for mild or add extra jalapeño for more heat.

What To Serve With Chicken Pumpkin Chili

This flavorful chili is filling on its own, but here are a few great sides:

• Cornbread or tortilla chips
• Simple side salad
• Baked sweet potatoes
• Roasted vegetables
• Lime wedges for extra zest

How To Store Chicken And Pumpkin Chili

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze in meal-size portions for up to 3 months. Thaw overnight and reheat on the stovetop or microwave.

Chicken And Pumpkin Chili Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 41.8g
• Protein: 31.5g
• Fat: 7.6g
• Saturated Fat: 1.6g
• Fiber: 10.8g
• Sugar: 9.2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot?
Yes, use the sauté function for veggies, then pressure cook for about 15 minutes and do a natural release.

Can I meal prep this chili?
Absolutely. Portion it into containers and refrigerate or freeze for ready-to-go meals.

How to thicken the chili?
Let it simmer with the lid off or mash some of the beans for a thicker texture.

Can I skip the quinoa?
Yes, but you may want to reduce the liquid slightly.

Does it taste like pumpkin?
Not strongly. The pumpkin adds creaminess and depth without overpowering the chili flavor.

Try More Recipes:

• Crock Pot Butternut Squash And Pumpkin Soup
• Crock Pot Apple Pumpkin Soup
• Crock Pot Apple Pumpkin Cake