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Slow Cooker Pumpkin Chicken Chili Recipe

This hearty chili is proof you don't just have to eat pumpkin when it's in a pie.

If there's one meal you should truly master making in your slow cooker, it's chili. Nothing really is more comforting than a warm, fiery chili, and we found a way to bring unique flavors to the classic dish by really elevating the basic chili—with the addition of pumpkin and chicken. Pumpkin is often the first flavor that comes to mind when you think of fall, but you don't just have to treat yourself to it in a spiced latte or in a pie at Thanksgiving! You can make this tasty meal all year round, as pumpkin is a superfood naturally high in fiber and protein. Why not find more ways to incorporate it into your diet?

In this pumpkin chili recipe, we combine all the classic chili elements—beans, peppers, onions, celery, carrots, garlic, and chili powder to name a few—along with the chicken and pumpkin in a slow cooker for a few hours. Then, you'll come home to a flavor-packed chili that is savory and brings a little kick you can ramp up by adding in some hot sauce. You might not think to pair chicken and pumpkin together, but one spoonful of this dish and you'll be hooked.

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Check out the super simple slow cooker recipe below, and prepare to enjoy this pumpkin chili.

Nutrition: 282 calories, 6 g fat (1 g saturated), 444 mg sodium, 7 g sugar, 28 g protein, 6 g fiber

Makes 6 servings

Ingredients

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 15-ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 15-ounce can pumpkin
1 14.5-ounce can reduced-sodium chicken broth
1 14.5-ounce can no-salt-added fire roasted diced tomatoes
1 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 Tbsp minced garlic
4 tsp chili powder
1 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp black pepper
Snipped fresh parsley and/or hot sauce (optional)

How to Make It

  1. In a 5- to 6-quart slow cooker, combine the first 14 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
  2. Sprinkle with parsley and/or hot sauce, if desired.

RELATED: The easy way to make healthier comfort foods.

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