Creamy Pumpkin Chicken Chili By wholesomelicious.com
Pumpkin Chili has never tasted so good! This comforting bowl of chili makes a delicious fall meal, and is great to serve to guests. Flavored with two different peppers, spices, and a creamy texture everyone will love this variation! Paleo and Whole30 variations also included.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tbsp avocado oil or olive oil 1.5 lbs chicken breast or 3 cups cooked shredded chicken 1 med onion chopped 2 jalapeño peppers chopped remove seeds to make it less spicy 2 poblano peppers chopped 2 tablespoons of chili powder 2 tsp cumin 1/2 teaspoon cayenne pepper 1 tsp sea salt etc
Instructions:
Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
Place onion in pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.
Add chicken back to the pot. Coat chicken and vegetables with spices and salt. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.
