NUTRITION

SERVINGS

INGREDIENTS

4 lb Boneless skinless chicken thighs

5 cup Canned black beans

5 cup Canned pumpkin puree

5 cup Canned diced tomatoes

5 cup Low-sodium chicken broth

2.5 cup Yellow onion

10 clove Garlic

3.5 tbsp Chili powder

5 tsp Ground cumin

2.5 tsp Smoked paprika

2.5 tsp Sea salt

2.5 tsp Black pepper

3 tbsp Olive oil

PREPARATION

• 1

  Lightly coat the bottom of a large 7-quart or 8-quart slow cooker with the olive oil.

• 2

  Place the boneless skinless chicken thighs in an even layer at the bottom of the pot.

• 3

  Add the diced yellow onion and minced garlic over the chicken.

• 4

  Pour in the canned pumpkin puree, diced tomatoes, and rinsed black beans.

• 5

  Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper over the top.

• 6

  Pour the chicken broth over the mixture and stir gently to combine the liquids and spices.

• 7

  Cover and cook on low for 6 to 8 hours until the chicken is tender and easily pulls apart.

• 8

  Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.

• 9

  Stir the chili one last time to incorporate the pumpkin into a smooth, thick sauce before serving.