Description
Discover the ultimate comfort food with our Creamy Pumpkin Chicken Chili recipe. Learn how to make this delicious and hearty dish that’s perfect for cozy nights in.
Ingredients
- – 2 tbsp (30 ml) avocado oil or olive oil
- – 1.5 lbs (680 g) beef, or 3 cups (720 ml) cooked shredded chicken
- – 1 medium onion chopped
- – 2 jalapeño peppers chopped, remove seeds to make it less spicy
- – 2 poblano peppers chopped
- – 2 tbsp (30 ml) of chili powder
- – 2 tsp (10 ml) cumin
- – 1/2 tsp (2.5 ml) cayenne pepper
- – 1 tsp (5 ml) sea salt
- – 1 15 oz (425 g) of diced tomatoes, or 4 medium tomatoes chopped
- – 1 15 oz (425 g) can of pumpkin puree
- – 2 small cans of diced green chili peppers
- – 1 cup (240 ml) of chicken or vegetable broth
- – 1 cup (240 ml) coconut milk or 1 8 oz (225 g) package of cream cheese*, optional but makes for a thicker and creamier chili
- – Chopped cilantro, shredded cheddar or Monterey Jack for garnish
Instructions
- Start by warming a large pot over medium-high heat. If using raw chicken, cut it into small pieces (alternatively, you can use pre-cooked chicken). Add oil to the pot, then place the chicken pieces inside, cooking them for 3-4 minutes on each side until they are no longer pink. Remove the chicken and set it aside, but keep the oil in the pot (add more if necessary).
- Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes aromatic. Then, add the diced poblano and jalapeño peppers, cooking them for another 2-3 minutes until they soften.
- Return the chicken to the pot. Sprinkle in the spices and salt, ensuring the chicken and vegetables are well coated. Introduce the tomatoes, pumpkin puree, green chilis, and broth, then raise the heat to medium-high, stirring for a few minutes to blend the flavors.
- Lower the heat to a simmer and mix in the coconut milk or cream cheese. Stir continuously until the mixture is smooth and creamy.
- Serve while hot, adorned with fresh cilantro.
Notes
- For a milder chili, deseed the jalapeño peppers before chopping.
- Save time by using pre-cooked shredded chicken instead of cooking raw chicken.
- Opt for coconut milk or cream cheese for a thicker and creamier chili.
