Slow cooker pumpkin chili
From Shelby Moose, Crossing Rivers Health Registered Dietitian
INGREDIENTS
Yield: 6
- 1 Tbsp olive oil
- 1 large yellow onion, chopped
- 1 medium bell pepper, diced (any color you like)
- 6 cloves garlic, minced (or 2 tablespoons)
- 1 ½ pounds ground beef or turkey or chicken
- 1 - 28-oz can diced tomatoes
- 1 - 14-oz. can pumpkin puree
- 1 cup low sodium chicken broth
- Optional: 1 14-oz can black beans (or your favorite kind)
- ½ tsp black pepper
- 4 Tbsp. chili powder (plus more to taste)
- 2 tsp. ground cumin
- Optional: ½ tsp of cayenne (for heat)
- Optional: 2 Tbsp smoked paprika
- Suggested Toppings: Diced avocado, fresh cilantro, sliced green onions, lime wedges, hot sauce, sour cream, shredded cheese
INSTRUCTIONS
Slow Cooker Directions:
- Cook ground meat. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes
- Transfer meat to the slow cooker
- Add in all ingredients
- Set heat to low and cook for 6-7 hours or on high for 3-4 hours.
- Serve with desired toppings.
Adapted from therealfoodrds.com
If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.