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Low Carb Pumpkin Chili

Halloween may have passed, but pumpkins are still in season—and this superfood is ideal for diets and weight loss plans. It’s loaded with dietary fiber that satisfies hunger and promotes healthy digestion, as well as a bevy of antioxidants that keep you healthy. The chicken in the recipe is an excellent source of lean protein, which also helps fill you up and build lean muscle mass.

Pumpkins are packed with carotenoids that fight free radical damage, such as beta-carotene, which converts to vitamin A in our bodies. They are also rich in potassium, which helps restore our electrolyte balance after a workout and fights bloating. Pumpkins are also a good source of vitamin C, which boosts immunity.

Another awesome benefit of this recipe is that it’s made like a soup, which has been shown in many studies to fill you up so that you eat less calories overall. Whether you serve this delicious pumpkin chili as an entrée or a side, it’s going to satisfy your cravings and prevent you from overeating. Ths is sure to become a favorite among members of our weight loss centers. 

Ingredients
4 cups chicken broth or stock
1 1/2 cups fresh pumpkin, diced
2 cups cooked chicken, shredded
1/2 cup chickpeas
½ cup salsa
½ tsp garlic, minced
½ tsp pumpkin pie spice
1 tsp ground coriander
2 tsp ground cumin
¼ low fat cup sour cream
Kosher sea salt and freshly ground black pepper

Heat the chicken stock or broth in a saucepan. Once it’s warmed up, add the diced pumpkin. Simmer for approximately 10 minutes before adding the shredded chicken, salsa, garlic, chickpeas, cumin, pumpkin pie spice and coriander. Simmer for 10 to 15 more minutes; the pumpkin should be soft. Remove from heat, add the sour cream and stir. Season with Kosher sea salt and freshly ground black pepper and serve.

Makes four servings.

Visit this link to learn more about working with our medical weight loss centers and discover more delicious low carb recipes. 

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