CREAMY PUMPKIN CHICKEN CHILI

Ingredients

•  2 tbsp avocado oil or olive oil
•  1.5 lbs chicken breast or 3 cups cooked shredded chicken
•  1 med onion chopped
•  2 jalapeño peppers chopped remove seeds to make it less spicy
•  2 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 or 4 medium tomatoes chopped
•  1 15 oz can of pumpkin purée
•  2 small cans of diced green chili peppers
•  1 cup of chicken or vegetable broth
•  1 cup full fat coconut milk or 
1 8 oz package of cream cheese optional but makes for a thicker and creamier chili
•  Chopped cilantro shredded cheddar or Monterey Jack for garnish

Instructions

1. Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
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