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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:

  1. 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
  2. Transfer meat to the slow cooker
  3. Add in all ingredients
  4. Set heat to low and cook for 6-7 hours or on high for 3-4 hours.
  5. 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.