Slow-Cooker Pumpkin Black Bean Chicken Chili

by Jacqui Little, MS, RD, CD

Throw it in the slow cooker and let dinner take care of itself. Bonus points for the extra veggies hiding in there.

Ingredients

Makes 9 cups/About 4 servings

28 oz. can petite diced tomatoes in juice

15 oz. can pumpkin puree or 1 ¾ cups cooked, mashed pumpkin

1 small onion, chopped

2 stalks celery, chopped

1 red bell pepper, chopped

2-3 Tbsp. chili powder

2 tsp. garlic powder

1½ tsp. ground cumin

1½-2 tsp. sea salt

1 tsp black pepper

¼ tsp. cinnamon

1½ lbs. chicken breast, chopped into bite sized pieces

*¾ cup cooked black soy beans (optional, but encouraged)

Directions

Place all ingredients in a slow cooker and mix well to dissolve spices. Set slow cooker to low and cook for 5-6 hours. Serve hot with your favorite toppings.

*Black soybeans are a good low carb alternative to regular black beans.

½ cup black soy beans=8 g carbs, while ½ cup regular black beans=20 g carb

Look for canned black soybeans from Eden® at Fred Meyer or dried black soybeans from Shiloh Farms® via Amazon

Nutrition Info

Nutrition information per 2 cup serving:

Calories: 360 Fat: 6g Sat Fat: 2g Trans Fat: 0g Chol: 400mg Carbohydrates: 34g Fiber: 12g Net Carb: 22g

Sodium: 1200mg Protein: 40g Vit A: 300 %DV Vit C: 100%DV Calcium: 30%DV Iron: 30%DV