Pumpkin Chicken Chili
Ingredients
The base
-
1
tablespoon
olive oil
-
1
pound
boneless skinless chicken breasts, cut into cubes
-
½
cup
chopped onions
-
2-3
cloves
garlic, minced
-
½
cup
chopped green peppers
-
½
cup
chopped red peppers
-
½
cup
chicken broth
-
15
oz
100% pureed pumpkin, canned
-
1
15 oz can
diced tomatoes and chilis
-
1
15 oz can
chili beans
-
1
15 oz can
black beans, drained
-
6
oz
tomato paste (optional)
-
4
oz
cream cheese
Seasoning
-
1
tablespoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
dried oregano
-
to taste
salt and pepper
-
1
teaspoon
red cayenne pepper (optional)
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium-high heat.
- Add chicken cubes and season with half of the chili seasoning; cook until no longer pink.
- Remove chicken and set aside.
- Add onions and peppers to the pot, sauté until soft.
- Stir in minced garlic, then add chicken broth and deglaze the pot.
- Return the cooked chicken to the pot along with pumpkin, diced tomatoes and chilies, tomato paste, remaining chili seasoning, and chili beans.
- Cover and simmer on medium-low heat for 15 minutes.
- Add cream cheese and stir until melted before serving.
Nutrition Facts (estimated)
Servings
5
Calories
444
Total fat
15g
Total carbohydrates
32g
Total protein
34g
Sodium
mg
Cholesterol
mg
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