Pumpkin Chicken Chili

A slightly sweet yet robust chili with a twist! Pumpkin instead of traditional beans. A must try.

INGREDIENTS

• Crockpot 3 chicken breasts on high for 4 hours & shred Pumpkin Chili

• 2 tbsp avocado oil or olive oil 1 med onion chopped *jalapeño pepper chopped remove seeds to make it less spicy

• 1 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

• 1 qty 15 oz can of pumpkin purée 2 small cans of diced green chili peppers

• 1 cup of chicken or vegetable broth 1 cup Lite coconut milk

instructions

1. *Cook your chicken all day in crockpot. Shred after 4 hours. Then in a separate pot create your chili

2. Place onion in pot and cook for 3-4 minutes until fragrant.

3. Add both poblano and jalapeño pepper.

4. Cook for another 4-5 minutes until softened.

5. Add chicken to the pot.

6. Coat chicken and vegetables & with spices and salt.

7. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.

8. Reduce heat to low, and add coconut milk.

9. Continue to stir until milk or cheese is well incorporated and creamy. Serve hot and garnish with fresh cilantro. 1. 2. 3. 4. 5.

   NOTES: If you do not enjoy heat or spice eliminate the jalapeno & cayenne pepper and use only 1 tbsp of chili powder

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