Crockpot Black Bean and Pumpkin Chili
This is one of the tasty recipes I shared in our Crockpot and Core Challenge this week: Black Bean & Pumpkin Chili. <3 It is SO good! My daughter, Jayda, was skeptical because she was expecting it to taste like pumpkin, but it really doesn't have a distinct pumpkin taste. It's also made with chicken, which is a nice break from the traditional beef style with tomato base. Very good, and super healthy! Try it - you won't be disappointed!
Crockpot Black Bean and Pumpkin Chili
6 servings
21 Day Fix Containers: 1 serving = 1 Red, 1 Green, 1 Yellow, 1 tsp (add 1 Blue if you top with avocado)
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium yellow bell pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
3 cups cubed cooked turkey or chicken
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Optional toppings: Cubed avocado and thinly sliced green onions (make sure you count the avocado in your containers)
Directions:
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
Transfer to a slow cooker; stir in the next 10 ingredients. Cook, covered, on low 6-8 hours. If desired, top with avocado and green onions.
