Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Total Time
6 hours and 10 minutes
Prep Time
10 minutes
Cook Time
6 hours
Rating
4.83 out of 5 stars
(17)
Ingredients
6 servings
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 white onion, roughly chopped
- 1 red bell pepper, julienned
- 1 jalapeño, seeded and diced
- 1 (28 ounce) can crushed tomatoes
- 1 ½ cups water (or low sodium chicken broth)
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup uncooked quinoa
- ¾ teaspoon salt, plus more to taste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 pound boneless skinless chicken thighs (can also use chicken breast)
How would you rate this recipe?
Preparation
Step 1
Place olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, jalapeno and red bell pepper; stir and saute for 2 minutes or until onions begin to soften, then transfer to a slow cooker.
Step 2
Add the remaining ingredients to the slow cooker: crushed tomatoes, water (or broth), pumpkin puree, black beans, quinoa salt, chili powder, cumin, oregano and cayenne pepper. Stir until well combined, then add chicken. Cover and cook for 6-7 hours on low or 3-4 hours on high.
Step 3
Once done cooking, remove chicken with a slotted spoon and shred with two forks, then transfer shredded chicken back to slow cooker. Taste and adjust seasonings as necessary.
Step 4
Distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp or white cheddar!). Makes 6 servings. Double the recipe for a crowd!
Step 5
Save recipe for the next time?
