24 Jan Pumpkin Chili
This recipe was DELICIOUS and kid friendly (at least in my house!). I adapted it from Katie Farrell’s, “Devotions for a Healthier You.” She is the author of a lovely cookbook called, “Dashing Dish!” I follow both Katie and her sister Sarah Robbins on Instagram!
I chose the slow cooker option and made it with ground chicken. The original recipe calls for lean ground turkey or lean ground beef so if you have other preferences then go with what you enjoy! I personally try to limit my red meat intake to only 2-3x per week.
I did double the batch so that I can have some to freeze for a later date. I found this recipe so light! Even if you aren’t a pumpkin fan, I think you would like this dish. It was like a lighter, creamier chili. The only complaint I had from my hubby was that it could have had a little more chili powder but I didn’t want to over do it for my 4 year old son’s sake.
1 pound ground turkey
1 (15oz) can of pumpkin
1 (15oz) black beans
1 (14.5oz) can of diced tomatoes, drained (I actually forgot to drain them and it still turned out delish!)
1 cup of low sodium chicken broth
1 small-medium onion, diced
1 medium bell pepper ( I chose red! Original recipe calls for yellow)
1 1/2 Tbsp chili powder
1 tsp garlic powder (or 2 tsp fresh chopped garlic)
1/2 tsp salt
2 Tbsp honey **optional ( I did add this!)
Add ground chicken to slow cooker and make sure to break it up with a spatula.
Add additional ingredients to the slow cooker and stir until everything is well combined. Put the cover on the slow cooker and cook for 4 hrs on high or 8hrs on low heat.
Garnish with mozzarella or cheddar cheese if you wish! Enjoy!