Don’t you love those meals you can make and forget about. What about meals you can make, forget about and freeze for many meals in the future. Yeah, those are the best. That’s exactly what this meal is.
It’s the perfect light fix for the cold nights ahead of us. You know, those nights where all you want is to sit by the fire with a warm comforting bowl of soup. Plus it’s the best way to use up homemade pumpkin puree 🙂
I found this recipe from Taste of Home, and I only altered it a bit.
You are going to need
1. 3 cups chicken stock
2. 2 15 ounce cans of black beans (drained and rinsed)
3. 2 1/2 cups cooked, cubed chicken
4. 1 15 ounce can diced tomatoes (undrained)
5. 1 yellow pepper
6. 1 medium onion
7. 3 garlic cloves, minced
8. 1/2 tbsp each of cumin, thyme, and basil
9. 1 3/4 cup homemade pumpkin puree (or 1 15 ounce can)
10. 2 tbsp coconut oil (or olive oil)
Start off by prepping your ingredients
I used this chicken base
So I needed to make it first. I just boiled 1 quart of water and mixed in 1 tbsp of the base. Then I measured out 3 cups worth once it was all combined.
Chop up your onions, peppers and garlic.
Sautee with the coconut oil until cooked down. I also added in my seasonings at this time
Wash and drain your black beans.
Once everything is prepped, combine all of your ingredients into a slow cooker.
Set it on low and allow to cook for 4 to 5 hours. That is it!
Enjoy with avocado or just have on its’ own.