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Slow Cooker Fall Harvest Chili
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Slow Cooker Fall Harvest Chili

 I'm sure my chili made with pumpkin will sound a little crazy but it's actually so good! This Slow Cooker Fall Harvest Chili is just like a big 'ole bowl of autumn for you to wrap your chilly hands around!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6
Calories 259kcal
Author Jennifer Draper

Ingredients

  • 1 pound ground chicken
  • 15 ounces canned white kidney beans drained and rinsed
  • 2 cups chicken broth
  • 1 cup canned pure pumpkin (not pumpkin pie filling)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/2 pound parsnips peeled and chopped
  • 1 pound butternut squash peeled and chopped

Instructions

  • Prep parsnips and squash by peeling the skin and chopping into bite sized chunks
  • Brown chicken in skillet over medium high heat until fully cooked
  • Add to crock along with remaining ingredients and stir well
  • Cover and cook on low for 6-8 hours or high for 3-4 or until veggies are to desired tenderness

Notes

I cooked this on low in my 4.5 quart round crock for 7 hours

Nutrition

Calories: 259kcal | Carbohydrates: 31g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 378mg | Potassium: 1170mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14785IU | Vitamin C: 24.6mg | Calcium: 96mg | Iron: 3.4mg