Fall is the perfect time to whip out your crockpot and make a cozy dinner! In this video we have two cozy crockpot chilis. The first is a pumpkin chili and then a white chicken chili. Both are delicious and the crockpot does most of the work for you = mom win! You also can’t have chili without cornbread! So this video also includes a healthy cornbread recipes. Enjoy!
Pumpkin chili:
1lb ground turkey (or beef)
1 diced onion
1 TBS minced garlic
1 diced bell pepper (any color)
1 – 15 oz can pumpkin purĂ©e (make sure it’s not pumpkin pie filling!)
1 can corn (drained)
1 can black beans (drained and rinsed)
1-2 cups chicken broth (depending on the consistency you prefer)
2 TBS chili powder
½ tsp cinnamon
½ tsp salt and pepper (or to taste)
½ – 2 TBS honey (optional depending on sweetness level you like)
Brown ground meat and onions in a skillet. Add ground meet and the rest of the ingredients to the crockpot. Cook on high for 4 hours or low for 8.
This also can be simmered on the stove instead.
White Chicken Chili:
1 lb boneless skinless chicken breasts
1 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp oregano
1 tsp chili powder
ÂĽ tsp cayenne pepper (optional)
2 TBS chopped cilantro
1 onion diced
1 TBS minced garlic
1-2 cups chicken broth (depending on the consistency you like)
1 can cream of chicken soup
2 – 15 oz cans great northern beans
2 – 4 oz diced green chili’s
1 – 15 oz can corn (drained)
1 – 8 oz block cream cheese
½ cups half and half
Place chicken breast in the bottom of slow cooker. Cover in spices. Then add in the rest of the ingredients except the cream cheese or half and half. Stir to combine. Cook on high for 4 hours or low for 8 hours. Remove chicken and shred. Return to crockpot. Add in cream cheese and half and half. Stir to combine. Cook on high for about 20 min, or until cream cheese is melted and chili is creamy.
Gluten free healthified cornbread muffins:
½ oat flour
Âľ cup corn meal
½ cup Greek yogurt
Âľ cup almond milk
ÂĽ – ½ cup sweetener or sugar
½ tsp salt
1 tsp baking powder
1 tsp baking soda
Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix till smooth. Pour muffins into silicon or sprayed muffin tins. Bake for 20-25 min or until a toothpick comes out clean.
Notes:
If you don’t have corn flour you can put ¾ of a cup of old fashioned oats in a high powered blender and blend to make oat flour.
I used ½ cup Lakanto Monkfruit Sweetener.