We secretly hope on stormy weather
That is when you can enjoy a bowl of chili to the fullest!
We added quinoa and black beans for nutrition and texture. There you have it, an easy and delicious dinner that can be made in your slow cooker!
Or you just let it simmer away on your stovetop, filling your home with coziness.
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
½ cup uncooked quinoa
¾ teaspoon salt, plus more to taste
2 tablespoons chili powder
2 teaspoons cumin
¼ teaspoon cayenne pepper, optional
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 and cayenne pepper.
Stir until well combined, then add chicken.
Cover and cook for 6-7 hours on low or 2-3 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.
Double the recipe for a crowd!
The beauty of most chili dishes, you can make it for meal prep for the week and freeze in airtight container.