The Pioneer Woman Tasty Kitchen
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Chicken Chili with Pumpkin

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A delicious, healthy, easy, crock pot chili. The pumpkin adds extra fiber, it’s low in fat, and helps make the chili thick. You won’t even have to lie this time to get the family to eat it. They will never know you’ve hidden pumpkin inside!

This chili has 2 grams of fat per serving and 175 calories!

Ingredients

  • 12 ounces, weight Boneless Skinless Chicken Breast
  • 3 cups Fat Free Chicken Broth
  • 1 whole Onion, Diced
  • 1 whole Yellow Bell Pepper, Diced
  • 3 cloves Garlic, Minced
  • 2 cans (15 Oz. Can) Black Beans
  • 1 can (15 Oz. Can) Libby Pumpkin
  • 1 can (10 Oz. Can) Rotel Diced Tomatoes With Chiles
  • 2 teaspoons Dried Parsley Flakes
  • 2 teaspoons Chili Powder
  • 1-½ teaspoon Ground Cumin
  • 1 teaspoon Salt To Taste

Preparation

Place thawed (or frozen) chicken breast in the bottom of a crock pot. Cover with remaining ingredients. Stir to break up the pumpkin and blend the spices.

Cook on low 6-8 hours until chicken breasts are tender enough to shred with two forks.

Serve chili topped with shredded cheddar cheese, scallions, and a dollop of sour cream.

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2 Reviews

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keric on 10.16.2011

Yum! So easy to prepare & so tasty! My entire family loved it.

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ladydulcinea on 9.30.2011

My whole family liked this soup – even my picky eater! Great hearty soup for a cold day. We do think quinoa or wild rice would be a great addition.

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