Spicy Pumpkin Chicken Chili

25 Jul

I know it’s summer, I know it’s hot out. But, is it me, or do the mornings and evenings feel like fall already? Either way, when the cool comes I want pumpkin. Pumpkin everything. Good for your body, skin, and soul. So yesterday, I made a big pot of (healthy!) pumpkin goodness.

Spicy Pumpkin Chicken Chili

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 jalapeños, seeded and finely chopped
  • 3 cloves garlic, finely chopped
  • 3 cups roasted chicken, shredded
  • 1 (14.5oz) can diced tomatoes, with their liquid
  • 1 (15oz) can Libby’s pumpkin
  • 1 cup water
  • 1 Tbs chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • Ground black pepper to taste
  • 1 (15oz) can kidney beans, rinsed and drained
  • 1 (15oz) can black beans, rinsed and drained

Heat oil in large pan, add onions, garlic, jalapenos, and bell pepper. Saute until soft. Add chicken, tomatoes (liquid and all), water, pumpkin, chili powder, cumin, salt, and pepper. Bring to a boil. Reduce heat to med-low and add beans. Reduce heat to low, cover, and simmer for 30 minutes.

Serve with a dollop of 0% Fage Greek Yogurt, green onion, and a sprinkling of red pepper flake.



Pairs ridiculously perfectly with that Full Moon recipe I shared awhile back. Full size this time. Ball jar sized.


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