Slow Cooker Pumpkin Chili is an earthy, slightly sweet, and spicy blend of pumpkin puree, black beans, chicken, vegetables, and, of course, spices and fresh herbs. All of these wonderful flavors combine to create a comforting bowl of chili that will warm you through and through.
kosher salt & freshly cracked black pepper to taste
Garnish with Freshly chopped cilantroor parsley, diced green onions, & shredded cheddar cheese
Instructions
In a large skillet, heat oil over medium-high heat. Add chicken and allow to brown nicely on one side, about 4 minutes. Using the edge of the spatula, break up the chicken into ground chicken pieces, and add 1/2 cup onion with 1 tablespoon garlic. Season the chicken with 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Stir to combine and cook another 4-5 minutes until cooked thoroughly.
When the chicken is cooked, transfer it to a 5 quart slow cooker and add 2 cans of black beans, 1 can of pumpkin puree, 1 can diced tomatoes, 2 cups chicken broth, 2 teaspoons chili base, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 2 teaspoons dried parsley. Stir to combine and give it a taste. Add salt and pepper as needed and adjust the seasonings to your liking. If you like it a little more spicy add another teaspoon of chili base.