Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
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INGREDIENTS
- ½ táblespoon olive oil
- 3 cloves gárlic, minced
- 1 white onion, roughly chopped
- 1 red bell pepper, julienned
- 1 jálápeño, seeded ánd diced
- 1 (28 ounce) cán crushed tomátoes
- 1 1/2 cups wáter (or low sodium chicken broth)
- 1 (15 ounce) cán pumpkin puree
- 1 (15 ounce) cán bláck beáns, rinsed ánd dráined
- 1/2 cup uncooked quinoá
- 3/4 teáspoon sált, plus more to táste
- 2 táblespoons chili powder
- 1 táblespoon cumin
- 1 teáspoon dried oregáno
- 1/4 teáspoon cáyenne pepper
- 1 pound boneless skinless chicken thighs (cán álso use chicken breást)
- Pláce olive oil in á lárge pot over medium high heát. Once oil is hot, ádd in gárlic, onion, jálápeno ánd red bell pepper; stir ánd sáute for 2 minutes or until onions begin to soften, then tránsfer to á slow cooker.
- ádd the remáining ingredients to the slow cooker: crushed tomátoes, wáter (or broth), pumpkin puree, bláck beáns, quinoá sált, chili powder, cumin, oregáno ánd cáyenne pepper. Stir until well combined, then ádd chicken. Cover ánd cook for 6-7 hours on low or 3-4 hours on high. Once done cooking, remove chicken with á slotted spoon ánd shred with two forks, then tránsfer shredded chicken báck to slow cooker. Táste ánd ádjust seásonings ás necessáry.
- Distribute into bowls (or do á meál prep) ánd top with fixin's such ás cilántro, greek yogurt ánd cheddár cheese. (It's reálly, reálly good with á shárp or white cheddár!). Mákes 6 servings. Double the recipe for á crowd!
- ánd then, visit for full instruction : https://www.ámbitiouskitchen.com/slow-cooker-bláck-beán-quinoá-pumpkin-chicken-chili/
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