Dump-and-Go Chicken Chili
This is one of those meals I save up all of my produce to make each year. It uses pumpkin, sweet potato, and carrots. If you really wanted to get crazy, you could also incorporate squash, parsnips, kale, and Brussels sprouts to really get a feel of the fall in this chili. It's really easy to make, as well.
At this time of the year, we squeeze so much into every minute of every day that having some great dump-and-go meals really makes life easier. It's nice to know that I can toss a bunch of ingredients into my crock-pot anytime in the morning and have a delicious meal that evening without having to slave over it. If I cook this on high for three to four hours, I can even get it in as late as lunchtime if I have a particularly busy morning.
And now you can, too! If you need to use raw chicken, go for it—and if all you have is canned veggies, that works, too. This chili can certainly be made to match the needs and tastes of your family very easily. Let me show you how I put mine together.
|Prep time||Cook time||Ready in||Yields|
3 hours 10 min
- 2 chicken breasts, cooked or raw
- 2 cups pinto beans, or other beans
- 1 cup pumpkin, chopped
- 1 cup sweet potato, chopped
- 4 carrots, chopped
- 2 cups chicken broth
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sage
- 1 teaspoon pink Himalayan salt
- Start by dumping your chicken and beans into the crock-pot. I do not suggest using dried beans. If you are not using canned beans, at least soak them the night before.
- Add your veggies, and then add your broth and spices.
- Cover your crock-pot and cook on high for 3-4 hours or low for 7-8 hours. Everything in my pot was already cooked when it went in, so it didn't need to cook for too long. If your ingredients are raw or uncooked, it will obviously take the full amount of time.
I can keep the sodium and sugar really low in my recipes because all of my ingredients are homemade. I cook my organic chicken breasts ahead of time in the crock-pot with a little bit of water, bag them up in single-breast portions, and freeze them. I can the broth left over from cooking the chicken without adding anything. I can my own beans in water, and even my pumpkin, sweet potato, and carrots were home-canned in water. Only the carrots had a small bit of pink Himalayan salt in them.
All of my spices are either homegrown and dried, or they were purchased organic from Sprouts. There are no added salts and no sugars at all except those that naturally occur in the veggies. There are also absolutely no preservatives except water and the freezer. I work hard to provide my family the healthiest meals I can by growing, making, and preserving all of my own foods here at the house. I just wanted to give you the explanation behind the low-sugar and low-sodium numbers. No canned items here.
I very highly recommend a good crock-pot to any family that doesn't already have one. You can order one online, and they will deliver it right to your door! I can make so many yummy treats in my crock-pot, from homemade applesauce or jams, to precooking my meats and making amazing meals. I also made an amazing crock-pot pot roast with mashed cauliflower and potatoes earlier this week. Yum!
I hope you enjoy this recipe and all of my other fall dishes this season.
© 2018 Victoria Van Ness