Chili is the ultimate cold-weather comfort food. This version is just as hearty and filling as you'd expect chili to be, but it's got a wholesome, protein-packed slant, thanks to pumpkin purée, quinoa, black beans, and boneless, skinless chicken thighs. The best part? Your slow cooker does all the heavy lifting for you!

This is a mostly hands-off recipe, but you do need to quickly sauté some garlic, onion, jalapeño, and red bell pepper on the stovetop first. Then you transfer that mixture to your slow cooker and stir in crushed tomatoes, water or broth, pumpkin purée, a can of black beans, uncooked quinoa, spices, and the chicken.

You can then either cook the chili for six to seven hours on low or two to three hours on high, depending on what works best for your schedule. Once the chili is cooked, simply take out the chicken, shred it with two forks, and then stir it back in.

Ladle the chili into big mugs or bowls and top with your favorite garnishes. Cilantro, Greek yogurt, and shredded cheddar are all great options!