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Slow Cooker Chicken, White Bean & Pumpkin Chili

Servings 6
Author Jennifer Hunt, RDN, LD

Ingredients

  • 2 chicken breasts about 1-1 ¼ pounds
  • ½ large sweet onion chopped (or 1 whole small onion, chopped)
  • 3 garlic cloves minced
  • 1 tsp olive oil
  • 3 cups low sodium chicken broth
  • 15 oz can pumpkin puree’
  • 1/2 tsp kosher salt
  • 2 tsp oregano
  • 4 tsp cumin
  • 2 ½ tsp chili powder
  • ¼ tsp ground black pepper
  • 4 oz can diced green chilis
  • 2 15oz cans great northern beans drained/rinsed
  • 1 15oz can black beans drained/rinsed

Optional Toppings

  • cilantro chopped
  • low-fat plain yogurt or sour cream
  • avocado diced
  • cheddar cheese shredded

Instructions

  1. In a large non-stick pan, saute onion in oil until translucent and slightly brown on edges. Add garlic, cumin, and chili powder to the onion and cook for 1-2 minutes.  

  2. Add onion and garlic mixture to slow cooker along with chicken breasts, chicken broth, salt, pepper, oregano, green chilis, pumpkin, and beans. 
  3. Cook on low for 6-8 hours or high for 4 hours. Before serving, remove the chicken and chop into bite-size pieces and return to the chili OR roughly shred with 2 forks in the slow cooker. Serve warm with your favorite toppings!

Recipe Notes

  • Add a 7oz can of diced green chilis if you love the flavor
  • Reduce the carbs by eliminating 1 can of beans; replace with chicken, if desired.

Nutrition

Calories 313; Total Fat 5g; Saturated Fat 1g; Cholesterol 43mg; Sodium 689mg; Carbohydrate 41g; Dietary Fiber 13g; Sugar 4g (Added Sugar 0g; Naturally Occuring Sugar 4g); Protein 29g