Pumpkin Chicken Chili

I try new recipes all the time. I am a total Pinterest addict. And my Food Board grows by the day. Most recipes I make are tasty, but rarely become part of my repertoire because there are just so many more recipes out there to try. Then their are the few that are too amazingly delicious not to print up and put in my personal cookbook of favorites. The Civilized Caveman‘s recipe for Pumpkin Chicken Chili is totally one of those. I love traditional chili with it’s beans and Southwestern flavors, but this is like something completely different. If you’re a pumpkin lover, you HAVE to try this recipe.
You can use the link to go to his site, or use the recipe here:

Pumpkin Chicken Chili
Serves: 10
3 lbs of chicken, cubed
3 cups organic pumpkin puree
2 cups bell pepper, diced
2 cups of red onion, diced
3 jalapeños, diced, seeds optional
1 cup chicken stock
1 cup white wine (Optional)
28 ounces organic tomatoes with their juice, diced
6 ounces organic tomato paste
1 cloves of garlic, minced
3 tbsp chili powder
2 tbsp pumpkin pie spice
2 tbsp fresh cilantro, diced
1 tbsp cocoa powder
1 tsp ground coriander
1/2 tsp sea salt
1 whole cinnamon stick
2 tbsp coconut oil

Heat your coconut oil in a dutch oven over medium heat
Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes
Add in your chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes
Stir in your pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes
Reduce heat to low and let sit until ready to serve or serve immediately
Enjoy and if there is too much, you can freeze it and eat later on in the week

This recipe makes for great leftovers and, like most chilies, is even better the next day! Eat it over some cauliflower rice or with almond crackers and it’s an amazing meal.


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