Slow Cooker Pumpkin Chicken Chili (Gluten Free)
Slow Cooker Pumpkin Chicken Chili (Gluten Free) - a hearty chili, full of veggies, protein, and huge flavor! Perfect for family meal time or game day! Includes stovetop and Instant Pot instructions.
Servings: 8 servings
Calories: 242kcal
Ingredients
- 1 lb ground chicken
- 1 small yellow onion, chopped
- 2 bell peppers, chopped
- 15 ounces can diced tomatoes
- 15 ounce can pure pumpkin
- 15 ounce can pinto beans
- 15 ounce can white beans
- 1 1/2 cup low sodium chicken broth
- 3 tablespoons homemade chili seasoning see recipe below
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon avocado oil
Instructions
- Cook the chicken in oil in a skillet over medium high heat. Once browned, drain off any fat and add the chicken to the slow cooker.
- Add remaining ingredients, stir to combine, and cook for 3-4 hours on High or 5-6 hours on Low.
Instant Pot Instructions
- Set pot to saute and cook the chicken in oil until browned. Add remaining ingredients, stir to combine, and seal the lid. Cook on Manual setting for 8 minutes.
Stove Top Instructions
- Cook chicken in oil in a large pot over medium high heat. Add onion and bell peppers and continue to cook for 3-4 minutes.
- Add remaining ingredients, stirring well. Bring chili to a boil, then reduce heat and simmer for 15 minutes.
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 564mg | Potassium: 1056mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9740IU | Vitamin C: 32.1mg | Calcium: 116mg | Iron: 4.9mg