Creamy Pumpkin Chicken Chili

Creamy Pumpkin Chicken Chili

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

  • 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.

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