Pumpkin Chicken Chili
Check out my pumpkin chicken chili recipe! This chili will keep you warm through the winter months without all the calories! Only 474 calories per bowl. (24.6 g fat, 17.8 g carbs, 46.4 g protein, 4.6 g fiber)
Servings: 4 people
Equipment
- Instant Pot / Slow Cooker
Ingredients
- 2 lb 99% lean ground chicken / or ground turkey
- 1 tsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tsp chili powder to taste
- 1 tsp salt
- 1 1/2 tbsp cumin
- 1 tsp oregano
- 2 15 oz cans white northern beans rinsed and drained
- 15 oz can pumpkin puree
- 2 bay leaves
- 4.5 oz canned chopped green chile
- 2 cups low sodium chicken broth
Toppings
- Greek yogurt
- Jalopeño
Instructions
- In a large sauté pan, cook the ground chicken until browned, about 5 minutes. Use a kitchen spatula as you do to break up the meat. Add to your crockpot/instant pot.
- In the same sauté pan you used to cook the turkey, add olive oil. Then, add chopped onions and sauté for 3-4 minutes (until onions softened / almost translucent). Add garlic to the pan and cook for another 1-2 minutes. Add to the crockpot/instant pot.
- Add beans, pumpkin puree, green chilis, chicken broth, chili powder, salt, oregano, cumin and bay leaves.
- Cover and cook on high for 4 hours or low for 8 hours. If using the instant pot, cook on high pressure for 25 minutes, then utilize natural release.
- Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
Notes
Note: if using the instant pot, you can utilize sauté feature to cook the chicken, onions, an garlic. Simply set the meat aside after cooking then add back in after you sauté the onion and garlic.
Adapted from Skinny Taste