Pumpkin Chicken Chili

I feel like fall came in fast...cool weather and everything! To celebrate the first day of fall yesterday I wanted to make a festive dinner, and what is more festive than pumpkins and chili? This recipe is super easy to throw in the slow cooker and as a bonus your house smells delicious all day. The pumpkin flavor is mild, the spice is there but not in your face, and all of the other vegetables paired with the chicken makes for a healthy, well rounded, hearty yet light and refreshing, bowl of chili! If you are like me and can't find pumpkin in the grocery stores, have no fear, you can buy pumpkin baby food in the little jars and it works just as well :)

Total Time: 15 minutes to prep + (6 hours in slow cooker)
Serves: 4
 
Ingredients

• 1 lb chicken breast
• 2 yellow bell peppers, chopped
  
• 2 orange bell peppers, chopped
  
• 1 sweet onion, chopped
• 8 oz petite gold cherry tomatoes, chopped
• 1 cup pumpkin puree
  
• 15 oz can great northern beans, drained and rinsed
  
• 1 Tbsp minced garlic
  
• 2 tsp chipotle peppers in adobo sauce (just the sauce)
  
• 2 tsp chili powder
  
• 2 tsp paprika
  
• 1 tsp black pepper
  
• 3/4 tsp salt
  
• 1/4 cup unsalted vegetable broth
  
• 1/2 cup cilantro, chopped for garnish
  
• 1/2 cup green onions, chopped for garnish
  
• 1 avocado, sliced for garnish
  

 
Directions

1. Spray your slow cooker with a little oil and add the chicken to the pot.
2. Add the bell peppers, onion, tomatoes, pumpkin, beans, garlic, chipotle sauce, chili powder, paprika, peppers, salt and broth to the dish and stir.
   
3. Cook on low for 6 hours.
   
4. Shred the chicken and leave in the pot until ready to serve on warm.
   
5. After you dish out the servings, top with the cilantro, green onions, and avocado. Bonus Tip: this also tastes fantastic with some jalapeno Fritos and/or cornbread. 

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