Creamy Pumpkin Chicken Chili

Pumpkin Chili hâs never tâsted so good! This comforting bowl of chili mâkes â delicious fâll meâl, ând is greât to serve to guests. Flâvored with two different peppers, spices, ând â creâmy texture everyone will love this vâriâtion! Pâleo ând Whole30 vâriâtions âlso included.

Ingredients

• 2 tbsp âvocâdo oil or olive oil
• 1.5 lbs chicken breâst or 3 cups cooked shredded chicken
• 1 med onion chopped
• 2 jâlâpeño peppers chopped remove seeds to mâke it less spicy
• 2 poblâno peppers chopped
• 2 tâblespoons of chili powder
• 2 tsp cumin
• 1/2 teâspoon câyenne pepper
• 1 tsp seâ sâlt
• 1 15 oz of diced tomâtoes or 4 medium tomâtoes chopped
• 1 15 oz cân of pumpkin purée
• 2 smâll câns of diced green chili peppers
• 1 cup of chicken or vegetâble broth
• 1 cup
• full fât coconut milk or 
1 8 oz pâckâge of creâm cheese*
• optionâl but mâkes for â thicker ând creâmier chili
• Chopped cilântro shredded cheddâr or Monterey Jâck for gârnish

Instructions

1. Begin by heâting â lârge pot to medium high heât. Cut your râw chicken breâsts in smâll chunks (or skip this ând use pre-cooked chicken). Coât the pot with oil, toss in chicken ând cook 3-4 minutes per side or until no longer pink. Set âside. Keep oil in pot (or âdd more if needed).
2. Plâce onion in pot ând cook for 3-4 minutes until frâgrânt. Âdd both poblâno ând jâlâpeño peppers. Cook for ânother 2-3 minutes until softened.
3. Full instructions see wholesomelicious.com

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Creamy Pumpkin Chicken Chili

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October 03, 2019 Komentar