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By Heather Hysell

Creamy Pumpkin Chicken Chili

Name: Creamy Pumpkin Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican, American, Latin American
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; 1 15 oz of diced tomatoes (or 4 medium tomatoes chopped); 1 15 oz can of pumpkin purée; 2 small cans of diced green chili peppers; 1 cup of chicken or vegetable broth; 1 cup full fat coconut milk or 1 8 oz package of cream cheese* (optional but makes for a thicker and creamier chili); Chopped cilantro (shredded cheddar or Monterey Jack for garnish)

5 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 13:37:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories343.5 kcal (17%)

Total Fat22.9 g (33%)

Carbs16.6 g (6%)

Sugars7.4 g (8%)

Protein20.8 g (42%)

Sodium771.5 mg (39%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspavocado oil

or olive oil

1.5 lbschicken breast

or 3 cups cooked shredded chicken

1onion

med, chopped

2jalapeño peppers

chopped, remove seeds to make it less spicy

2poblano peppers

chopped

2 tablespoonschili powder

2 tspcumin

½ teaspooncayenne pepper

1 tspsea salt

1 x 15 ozdiced tomatoes

or 4 medium tomatoes chopped

1 x 15 ozcan of pumpkin puree

2cans of diced green chili peppers

small

1 cupchicken broth

or vegetable

1 cupfull fat coconut milk

or 1 8 oz package of cream cheese, optional but makes for a thicker and creamier chili

cilantro

chopped, shredded cheddar, or monterey jack for garnish

Instructions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

Reduce heat to low, and add coconut milk or cream cheese. Continue to stir until milk or cheese is well incorporated and creamy.

Step 5

Serve hot and garnish with fresh cilantro.

View on wholesomelicious.com

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