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    Home » Recipes » Chicken

    September 23, 2015

    Southwest Chicken Pumpkin Chili

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    Southwest Chicken Pumpkin Chili made in the slow cooker with shredded chicken breasts, black beans, hot salsa, and pumpkin puree simmered in chicken stock. This chili is full of flavor, not too spicy, and healthy!

    Southwest Chicken Pumpkin Chili

    Southwest Chicken Pumpkin Chili made in the slow cooker with shredded chicken breasts, black beans, hot salsa, and pumpkin puree simmered in chicken stock. This chili is full of flavor, not too spicy, and healthy!

    Once upon a time there was a food blogger who may or may not be named Bernadette. She made a chili, a really good Southwest Chicken Pumpkin Chili that she planned on sharing as soon as she could. Then, her husband invited his best friend over to watch the game and told him she would make her Award Winning Chili  (thanks for volunteering me, honey. I mean, I love you!!). The difference between the two is like night and day, and both are equally delicious!

    Well, his best friend cancelled on us after I already bought everything I needed to make the chili. I decided to make it anyway, in order to take better photos than the ones that are on that post. Hey, I was a newbie! That was yesterday, and it took just long enough to put together that I didn't have time to finish writing this recipe. Then, today my daughter got sick (her first strep throat, great.). So, I'm late with things as usual. Such is my crazy kitchen.

    Thick, slightly spicy chicken chili with black beans and pumpkin puree.

    You can't really taste the pumpkin in this pumpkin chili, it's there more to help thicken the chili and make it healthier. A ½ cup serving of pumpkin puree has 200% of a days worth of vitamin A and 6% of a days worth of iron. The idea for it comes from a recipe I pinned to my "Healthy Recipes to Try" on Pinterest a year ago.  Plus, it is pumpkin season! Since I don't bake often, I get my pumpkin in savory ways, like Pumpkin Soup.

    I used chicken that I simmered in chicken stock for one hour, then removed to a cutting board to shred. You can save time by doing this the day (or a few days) before, then save the chicken stock in the refrigerator along with the shredded chicken until needed. Make sure to skim the fat off the top of the stock before adding it to the soup.

    Adapted from Heartbeet Kitchen Pumpkin & Black Bean Chicken Chili.

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    Southwest Chicken Pumpkin Chili

    Southwest Chicken Pumpkin Chili made in the slow cooker with shredded chicken breasts, black beans, hot salsa, and pumpkin puree simmered in chicken stock. This chili is full of flavor, not too spicy, and healthy!
    Prep Time10 minutes mins
    Cook Time4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Course: Chili
    Cuisine: Southwest American
    Servings: 8
    Calories: 225kcal
    Author: Bernadette

    Ingredients

    • 1 pound chicken breast cooked and shredded
    • 3 cups chicken stock (Kitchen Basics or homemade recommended) (or more for thinner chili)
    • 31 ounces canned black beans , drained and rinsed (two cans)
    • 15 ounce can pure pumpkin puree
    • 6 ounces hot salsa (I used Newman's Own)
    • ½ cup diced green bell pepper
    • 2 small cloves garlic ,minced
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • Fresh chopped cilantro diced avocado, and shredded Mexican cheese blend, for serving

    Instructions

    • Combine chicken stock, pumpkin, and salsa in a slow cooker. Stir in shredded chicken, diced green pepper, black beans, minced garlic, chili powder, and ground cumin. Mix until well blended.
    • Cover and cook on HIGH for 4-6 hours, on on LOW for 6-8. Ladle into soup bowls,and top with fresh chopped cilantro, avocado, and shredded cheese.

    Notes

    Nutritional information does not include toppings. 

    Nutrition

    Calories: 225kcal | Carbohydrates: 27g | Protein: 22g | Fat: 3g | Cholesterol: 38mg | Sodium: 777mg | Potassium: 843mg | Fiber: 9g | Sugar: 4g | Vitamin A: 8575IU | Vitamin C: 13.9mg | Calcium: 68mg | Iron: 3.6mg

     

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    Comments

    1. June says

      September 23, 2017 at 11:42 am

      There is no mention of when to add the beans??

      Reply
      • Bernadette says

        September 23, 2017 at 12:06 pm

        Hi June, I would just add the beans in when you add the chicken along with the other ingredients.

        Reply
        • June says

          September 23, 2017 at 8:52 pm

          ??

          Turned out great, thank you!

        • Bernadette says

          September 23, 2017 at 8:54 pm

          Awesome, thanks for letting me know!

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