Crockpot chili that’s tasty, easy to make, and healthy!

By: Jodie Shield, MED, RDN

You’re going to fall in love with this autumn-inspired crockpot chili and its star ingredient pumpkin. My slow- cooker Turkey Mole Chili is to die for, but this is my new fav. The original recipe came from Red Gold Tomatoes as part of their 2-A-Day Crockpot Give-a-way contest.  They sent me some of their slow cooker recipes and products to try. So I fired up my crock-pot, and the results were amazing! Their tomatoes with diced green chilies really added some heat to this easy and healthy chili. Instead of turkey, I used deli-roasted chicken breast, and I sprinkled chipotle chili powder into the crockpot the last hour of cooking. To round out this Mexican meal, I recommend adding my homemade guacamole, tortilla chips, and a frozen margarita. All of these recipes are also on my FREE app Eat Healthy: Homemade Meals in Minutes available at iTunes and Google Play.

Black Bean and Pumpkin Chili

10 Servings

 

Prep Time = 20 minutes

Cooking Time = 4 hours

 

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1½ cups cubed cooked chicken breast (about 1 whole chicken breast)
  • 1 medium onion, chopped
  • 1 yellow bell or green pepper, chopped
  • 4 garlic cloves, minced
  • 2 (15 ounce) cans unsalted black beans, rinsed and drained
  • 1 (14.5 ounce) can solid-packed pumpkin
  • 1 (14.5 ounce) can diced tomatoes with green chilies
  • 1 (14.5 ounce) can petite diced tomatoes with lime juice and cilantro
  • 2 cups low sodium chicken broth
  • 2 teaspoons chili powder
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons oregano
  • Salt, optional
  • Black pepper, optional

Directions:

  1. In a skillet, heat oil over medium heat. Add chicken, onion, pepper and garlic; cook and stir until tender, about 5 minutes.
  2. Transfer chicken mixture to slow cooker. Add black beans, pumpkin, diced tomatoes, chicken broth, chili powder, cumin, oregano, and salt and pepper if using; stir to combine. Cook covered on low for 4 to 5 hours. Garish option: Top with cubed avocado and thinly sliced green onion.

Nutritional Information per Serving (1 cup): 185 calories, 18 grams protein, 21 grams carbohydrate, 4 grams fat, 0 grams saturated fat, 19 milligrams cholesterol, 7 grams fiber, 506 milligrams sodium

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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