Serves: 6-8 servings
1 tablespoon olive oil
1 pound ground chicken
1 medium yellow onion, diced (about 1/2 cup)
1 tablespoon freshly minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 cans (15 ounces each) black beans, drained and rinsed
1 can (15 ounces) pumpkin puree
1 can (14 1/2 ounce) diced tomatoes, undrained
2 cups chicken broth
2 teaspoons chili base (I used Better Than Bouillon)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 teaspoon dried parsley
kosher salt & freshly cracked black pepper to taste
Garnish with Freshly chopped cilantro (or parsley), diced green onions, & shredded cheddar cheese

In a large skillet, heat oil over medium-high heat. Add chicken and allow to brown nicely on one side, about 4 minutes. Using the edge of the spatula, break up the chicken into ground chicken pieces, and add 1/2 cup onion with 1 tablespoon garlic. Season the chicken with 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Stir to combine and cook another 4-5 minutes until cooked thoroughly.
When the chicken is cooked, transfer it to a 5 quart slow cooker and add 2 cans of black beans, 1 can of pumpkin puree, 1 can diced tomatoes, 2 cups chicken broth, 2 teaspoons chili base, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 2 teaspoons dried parsley. Stir to combine and give it a taste. Add salt and pepper as needed and adjust the seasonings to your liking. If you like it a little more spicy add another teaspoon of chili base.
Cook on low for about 6 hours. Enjoy!


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