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Ingredients
Scale
- 2 tablespoons avocado oil or olive oil
- 1.5 lbs chicken breast (or 3 cups cooked shredded chicken)
- 1 medium onion, chopped
- 2 jalapeño peppers, chopped (seeds removed for less heat)
- 2 poblano peppers, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 (15 oz) can diced tomatoes (or 4 medium tomatoes, chopped)
- 1 (15 oz) can pumpkin purée
- 2 small cans diced green chili peppers
- 1 cup chicken or vegetable broth
- 1 cup full-fat coconut milk (or 1 (8 oz) package of cream cheese, optional)
- Chopped cilantro, shredded cheddar, or Monterey Jack for garnish
Instructions
- Heat oil in a large pot over medium-high heat and cook chicken pieces for 3-4 minutes on each side. Set aside.
- Sauté chopped onion for 3-4 minutes until fragrant, then add poblano and jalapeño peppers, cooking for an additional 2-3 minutes.
- Return cooked chicken to the pot and mix with spices (chili powder, cumin, cayenne, sea salt).
- Add diced tomatoes, pumpkin purée, diced green chilis, and chicken broth. Stir and heat on medium-high.
- Reduce heat to low and mix in coconut milk or cream cheese until creamy.
- Serve in bowls, garnished with cilantro and cheese.
Notes
Adjust spice levels by varying the amount of cayenne pepper.
For a creamier chili, substitute cream cheese for coconut milk.
Canned ingredients work well during off-seasons for fresh produce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 26
- Cholesterol: 70