Pumpkin Chicken chili

All Recipes

Soup

Prep Time

10 minutes

Cooking Time

40 minutes

Yields

4 servings

Ingredients

2 Tbsp avocado oil
1 1/4 lbs boneless skinless chicken breasts chopped
1 Tbsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp sea salt to taste
1/2 green bell pepper chopped
2 large carrots peeled and chopped
1 (15-ounce) can pumpkin puree
1 cup chicken bone broth
1 medium heirloom tomato chopped

FOR SERVING:

coconut milk yogurt
chives

Directions

Heat the avocado oil in a dutch oven or stock pot over medium heat. Add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out.
Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue cooking 1 to 3 minutes, until spices are fragrant.
Add the pumpkin puree and chicken broth, cover and bring to a full boil. Reduce heat to a simmer and cook 15 minutes.
Remove cover, add the chopped heirloom (or vine-ripened) tomato and continue cooking at a gentle boil, stirring occasionally, until chili reaches desired thickness, about 20 to 30 minutes.
Serve chili with choice of toppings. I serve with coconut milk yogurt and chives!

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