Pumpkin Chicken Chili


  • 1 lb boneless, skinless, organic chicken breasts
  • 1 cup onion finely, chopped
  • 2.5 cups red or orange peppers, chopped
  • 1 cup pumpkin puree
  • 1.5 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup chicken broth with low or no salt
  • avocado or guacamole, green onions (for serving)


  • Chop onions and peppers. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to crockpot.)
  • Lay chicken breasts along the bottom of the crockpot. 
  • Cover chicken with pumpkin puree, onions/peppers, broth, and spices.
  • Cover and cook on low for 6 hours.
  • After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients
  • Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.
  • Garnish with avocado or guacamole + enjoy! Makes 4 servings.

Nutritional Facts:

Calories 197, Fat 4g, Sat fat 1g, Chol 73mg, Sodium 298mg, Carbs 15g, Fiber 5g, Sugar 8g, Protein 26g

Reference: https://thecleaneatingcouple.com


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