NUTRITION

SERVINGS

INGREDIENTS

3 lb Boneless skinless chicken thighs

3.75 cup Canned black beans

3.75 cup Canned pumpkin puree

3.75 cup Canned diced tomatoes

3.75 cup Low-sodium chicken broth

2 cup Yellow onion

8 clove Garlic

2.5 tbsp Chili powder

1.25 tbsp Ground cumin

2 tsp Smoked paprika

2 tsp Sea salt

2 tsp Black pepper

2.25 tbsp Olive oil

PREPARATION

• 1

  Lightly coat the bottom of a 6-quart or larger 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.