½ tablespoon olive oil
3 cloves garlic, minced
1 white onion, roughly chopped
1 red bell pepper, julienned
1 jalapeño, seeded and diced
1 (28 ounce) can crushed tomatoes
1 1/2 cups water (or low sodium chicken broth)
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1/2 cup uncooked quinoa
3/4 teaspoon salt, plus more to taste
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken thighs (can also use chicken breast)


1.Place olive oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, jalapeno and red bell pepper; stir and saute for 2 minutes or until onions begin to soften, then transfer to a slow cooker.
2.Add the remaining ingredients to the slow cooker: crushed tomatoes, water (or broth), pumpkin puree, black beans, quinoa salt, chili powder, cumin, oregano and cayenne pepper. Stir until well combined, then add chicken. Cover and cook for 6-7 hours on low or 3-4 hours on high.
3.Once done cooking, remove chicken with a slotted spoon and shred with two forks, then transfer shredded chicken back to slow cooker. Taste and adjust seasonings as necessary.
4.Distribute into bowls (or do a meal prep) and top with fixin's such as cilantro, greek yogurt and cheddar cheese. (It's really, really good with a sharp or white cheddar!). Makes 6 servings. Double the recipe for a crowd!

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