Everyone’s raging about the Instant Pot and meanwhile I’m over here still obsessing over my slow cooker like an old school Martha Stewart. Guys, I really need to get with it.
Good news is that I’m about to drop it like it’s hot because I just ordered an Instant Pot during Cyber Monday. To be completely honest, I also got approximately 63 other things (mostly for myself and our home) and realized that I most likely just got sucked into buying things just because there was a sale. YOLO
*sips another glass of wine while shopping on the Nordstrom app*
Before we get into the recipe, I want to know how FREAKING thankful I am for all of you. I kept thinking about it over Thanksgiving and just want to say thanks for making my recipes and being such an awesome, supporting and encouraging community.
You never cease to make my days brighter. So again, thanks for being here!
Okay, okay! Enough with the sappy stuff, we’re on a chili mission, people.
After the whole Thanksgiving shebang was over, I made a big batch of chili and cornbread, followed by my chocolate snickerdoodles for Tony’s family.
I always loved to make chili, because not only is it easy to throw together, but it also fills your home with coziness that warms you from the inside out. Often I call it ‘therapeutic chili’ because let’s face it: everything’s better on a snowy night in with a binge-worthy show on Netflix and a warm bowl of your favorite chili in your hands. I know you agree.
This pumpkin chicken chili is CRAZY GOOD and full of nourishing ingredients. You wouldn’t think that adding pumpkin puree to chili would work well, but I’ve found that it adds a unique creaminess and sweetness that offsets the spicy chili flavors perfectly. Plus it gets rid of the canned pumpkin you have lurking in your cupboard. Whoo hoo!
I added quinoa and black beans to the recipe for both nutrition and texture. The quinoa helps to thicken the chili, but not overly so. The black beans give it depth and earthiness. All I know is that it’s worth making and enjoying with a side of pumpkin cornbread muffins.
Of course like most chili, this one is freezer friendly! Or you can make it for meal prep for the week. Whatever your heart desires.
Enjoy a big nutritious bowl for me. If you make this recipe, let me know by leaving a comment below and rating the recipe! You can also follow me on Instagram and tag #ambitiouskitchen so I can see what you’ve made. ❤️ xo!
If you like this recipe, you might also like:
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 white onion, roughly chopped
- 1 red bell pepper, julienned
- 1 jalapeño, seeded and diced
- 1 (28 ounce) can crushed tomatoes
- 1 1/2 cups water (or low sodium chicken broth)
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup uncooked quinoa
- 3/4 teaspoon salt, plus more to taste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound boneless skinless chicken thighs (can also use chicken breast)
Place olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, jalapeno and red bell pepper; stir and saute for 2 minutes or until onions begin to soften, then transfer to a slow cooker.
Add the remaining ingredients to the slow cooker: crushed tomatoes, water (or broth), pumpkin puree, black beans, quinoa salt, chili powder, cumin, oregano and cayenne pepper. Stir until well combined, then add chicken. Cover and cook for 6-7 hours on low or 3-4 hours on high.
Once done cooking, remove chicken with a slotted spoon and shred with two forks, then transfer shredded chicken back to slow cooker. Taste and adjust seasonings as necessary.
Distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp or white cheddar!). Makes 6 servings. Double the recipe for a crowd!