Here is a great Pumpkin Chicken Chili recipe that isn’t too spicy but hits that perfect warming spot that we all love on cold Fall Days. Enjoy :)
Ingredients
Method
- 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
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