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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
Cook Time4 hours
Total Time4 hours 10 minutes
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