Ingredients
- 1 pound chicken breast, cooked and shredded
- 3 cups (or more for thinner chili) chicken stock (Kitchen Basics or homemade recommended)
- 2 (15.5 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can pure pumpkin puree
- 1 (16 ounce) jar hot salsa (I used Newman's Own)
- ½ cup diced green bell pepper
- 2 small cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Fresh chopped cilantro, diced avocado, and shredded Mexican cheese blend, for serving
Recipe Description
Southwest Chicken Pumpkin Chili made in the slow cooker with shredded chicken breasts, black beans, hot salsa, and pumpkin puree simmered in chicken stock. This chili is full of flavor, not too spicy, and healthy!
You can’t really taste the pumpkin in this pumpkin chili, it’s there more to help thicken the chili and make it healthier.
