Ingredients

The following ingredients have 5 Servings
  • 1 teaspoon olive oil
  • 1 pound boneless skinless chicken breasts (Cut into cubes about 1/2 - 1 inch thick.)
  • 1/2 cup chopped onions
  • 2-3 garlic cloves, minced
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 1/2 cup chicken broth
  • 15 oz 100% pureed pumpkin (Canned)
  • 1 15oz can of diced tomatoes and chilis (Do not drain.)
  • 1 15oz can chili beans (I like a spicy kick, so I choose medium spiced beans. Do not drain.)
  • 1 15oz can black beans (Drained.)
  • 6 oz can tomato paste (Optional) (Omit if you want strong, pumpkin flavor. )
  • 4 oz cream cheese (Can also substitute 1 cup of coconut milk.)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 teaspoon red cayenne pepper (optional for spicy)

Instruction

  • Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chicken cubes. Season with half of the chili seasoning.
  • Cook for 3-4 minutes until no longer pink. Remove and set aside.
  • If needed, add additional olive oil, onions, and peppers to the pot. Saute for a few minutes until the veggies are soft.
  • Add in the minced garlic and stir.
  • Add in the broth and deglaze the pot. Add in the cooked chicken, pumpkin, diced tomatoes and chilies, tomato paste (remember this optional), the remaining chili seasoning, and chili beans. Cover the pot, lower the heat to medium-low and simmer for 15 minutes.
  • Open the pot and add the cream cheese. Stir continuously until melted.
  • Cool before serving.