Well, it seems like I have a lot of readers who like to be 'sneaky' because I received alot of emails after I posted Easy Pumpkin Pasta Casserole.  

Getting kids to eat veggies isn't always easy, but you know what sometimes is even harder…getting your man to eat veggies.    While my husband is now on the veggie bandwagon, he wasn't always.   So you could say that as the mom and wife in charge of my family's health, I have pretty much perfected the art of sneaking vegetables into almost anything.  

Try my new Secret Ingredient Chili and feel free to change up some of the ingredients to make it to your taste.   The secret is the pumpkin which not only makes it creamier but gives it a nutritional punch.  Check out the 6 benefits of eating pumpkin.

Ingredients:

Note: Canned pumpkin (not the same as pumpkin pie filling!) has many of the same benefits of fresh pumpkin, but as with most processed foods, not all the benefits, so use fresh if you can. When available use organic ingredients.

• 3 boneless, skinless chicken breasts
• 1  medium onion, chopped
• 1  cup canned pumpkin
• 1  28 oz. can diced stewed tomatoes
• 1 15 oz. can kidney or black beans, drained & rinsed
• 1 or 2 tablespoons chili powder
• 1/2 cup chopped ocra
• 1 serving spinach powder
• 1 serving mixed vegetable powder
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

In a crock pot, slow cook the thawed chicken breasts until they can easily be shredded using 2 forks to pull them apart.  Approximately 3-1/ 2 hours.

Then combine all ingredients and slow cook on low for another 3-4 hours or if you are short on time, you can put it on the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.

Serve with your favorite chili toppings!

Comments

comments