Slowcooker Chicken Pumpkin Chili

Bucket List Tummy

Prep: 15 Mins

– 1 Tbsp olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 jalapeno, seeded and finely diced – 1 pound ground chicken – ½ Tbsp pumpkin pie spice -  1 tsp paprika – 1 Tbsp chili powder – ¼ tsp ground cinnamon – 1 tsp salt

Cook: 3 hours

Ingredients

– ½ cup vegetable broth – 1 (15 oz.) can pumpkin puree – 1 (14.5 oz.) can diced tomatoes  – 3 Tbsps brown sugar (or maple syrup) – 1 (15 oz.) can chili beans or kidney beans – 1 (15 oz.) can white kidney beans

Ingredients cont.

Step 1

Place olive oil in medium to large pan over medium heat. Add in onion, garlic and jalapeno, and sautee for a few minutes.

Step 2

Add pumpkin puree, coconut oil, sugar and peanut butter to small pan over medium high heat. Bring to a simmer and then remove from heat. Stir occasionally to prevent clumping. Let cool.

Step 3

Once hot, transfer to slow cooker and stir in remaining ingredients: broth, canned pumpkin puree, diced tomatoes, brown sugar, chili beans and white kidney beans.

Step 4

Stir until well combined. Cook for about 2 ½ - 3 hours on high or 5-7 hours on low. Enjoy!

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02 Crockpot Gingerbread Oatmeal

03 Instant Pot Coconut Crusted Alaska Pollock