Ingredients for 10 servings

½ cup water
½ teaspoon red pepper flakes
1 red onion, diced
1 tablespoon coconut oil
1 teaspoon sea salt, or to taste
1 yellow onion, diced
1-2 serrano peppers, minced
2 lbs. ground chicken
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
2 teaspoons paprika
3 large carrots, peeled and finely sliced
6 celery stalks, finely sliced
6 garlic cloves, minced
14.5 oz. can pumpkin puree
29 oz. can diced tomatoes
32 oz. low sodium vegetable broth

Directions

Prepare the ingredients ahead of time (wash, dice, slice, etc.).

If your slow cooker has a detachable cast-aluminum insert, remove the insert and place it on the stove on medium-high heat. If not, use a large skillet instead.

Once insert/skillet is hot, add coconut oil and allow it to melt. Add minced garlic and cook until fragrant and slightly browned; about 3 minutes. Add onions and serrano peppers and cook until translucent; about five minutes. Add spices (chili powder, paprika, cumin, oregano, red pepper flakes and sea salt) and cook for another minute or two. Add ground chicken and cook until no pink is left; about ten to fifteen minutes.

Transfer cast-aluminum insert back to slow cooker (or transfer cooked ingredients from pan to slow cooker), add remaining ingredients, cover and cook on low for eight hours or high for 4 hours.

Serve hot along with your favorite chili toppings like avocado and cilantro.