Chili in the slow cooker is quintessential fall and winter fare, perfectly paired with football games, movie nights or a warming meal after a hike or ski. This recipe amps up the seasonal vibes with veggies that are traditional to the fall harvest. Parsnips cook long and slow for a nutty flavor, squash gets subtly sweet and pumpkin creates a creamy base that melds everything together while providing a super-boost of nutrition. Give this recipe a go! You’ll be rewarded with comforting bowls of savory, satisfying chili that taste extraordinary. For further elevation of the delicate flavor, add a pinch of ground cinnamon and clove!
Slow Cooker Chicken Chili With Squash & Pumpkin
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Calories 248 kcal
Ingredients
- 1 lb. ground chicken
- 1 large parsnip peeled, core removed, chopped
- 1/2 lb. butternut squash peeled and chopped
- 1 can (15 oz.) cannellini beans
- 1 cup canned pure pumpkin
- 1/2 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. oregano
- Fresh parsley for garnish
Optional:
- 1/4 tsp. ground cinnamon
- Pinch ground cloves
Instructions
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In skillet, cook ground chicken until browned.
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In slow cooker, add chicken, parsnip and squash and all remaining ingredients and stir to combine.
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Cook on high 5-6 hours, or on low 7-8 hours.
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Serve topped with fresh parsley.
Recipe Notes
Order all the ingredients you need!
Nutrition Facts
Slow Cooker Chicken Chili With Squash & Pumpkin
Amount Per Serving
Calories 248
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 98mg33%
Sodium 328mg14%
Potassium 1107mg32%
Carbohydrates 21g7%
Fiber 6g24%
Sugar 5g6%
Protein 22g44%
Vitamin A 15764IU315%
Vitamin C 21mg25%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.