Crockpot Chicken White Bean Pumpkin Chili

Long name, huh?  I’ve been *trying* to be good with the diet lately, and one of my favorite winter foods is my white chicken chili.  Unfortunately it’s not the healthiest thing in the world.  Needless to say, I was thrilled when in the current recipe swap, I received a recipe for a white bean chili – that’s “skinny.”  Thanks Ellie!

The original recipe called for using ground turkey, but to make it more like the one I like I opted to use chicken, I just used some shredded meat from a roast chicken.  I’m sure that didn’t alter the calorie count too significantly.  The chili was really great, it wasn’t exactly like my regular recipe since you’re not adding the gobs of cream, but it tasted great all the same.  The only thing I would caution you on is to watch the cumin.  I’m going to cut down the amounts in this recipe because what it called for was really way too much cumin.  Serve this on a cold winter night – it’ll be great to come home to and your soul will be happy 🙂

P.S.  Don’t worry about the pumpkin flavor – it adds nutrients and you honestly don’t even taste it – ask my husband!!  😉

Crock Pot Chicken White Bean Pumpkin Chili
Recipe adapted from Ellie’s blog, The Wanna Be Cook

Ingredients:
1 large chicken breast, cooked and shredded
1/2 tsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 tsp chili powder
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne pepper
2 cans Great Northern beans, rinsed and drained
15 oz can pure pumpkin puree’
4.5 oz. can chopped green chilis
1 can low-sodium chicken broth
optional toppings:  fat-free sour cream or greek yogurt, chopped cilantro, lower fat cheese.

Instructions:

Add all ingredients to a slow cooker sprayed with nonstick spray.  Stir well to incorporate and cook either on LOW for 8 hours or HIGH for 4 hours.  Serve and enjoy.

Crock Pot Chicken White Bean Pumpkin Chili

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4 responses to “Crockpot Chicken White Bean Pumpkin Chili

  1. This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! http://bit.ly/sg4tTf

  2. I’ve always been intrigued by the addition of pumpkin in chili. Glad to know you can’t taste it. 🙂
    Thanks for being part of the recipe swaps!

  3. I see so many pumpkin soup/chili recipes and I have never tried one. This looks great and I like that it’s “skinny”!

  4. Awesome! I’m glad you liked it!! I was skeptical at first, but we ended up loving it!

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