Pumpkin Chicken Chili
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Pumpkin Chicken Chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Tempie

Ingredients

  • 1 tbsp coconut oil , ghee or fat of choice
  • 1 lb . ground chicken
  • 1 large onion , diced
  • 1 large green bell pepper , diced
  • 2 garlic cloves , minced
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 (12 oz) jar of salsa verde ( Trader Joe's or your favorite)
  • 1 (14.5 oz) can of pumpkin puree (NOT the pumpkin pie mix)
  • 1 cup chicken stock or water
  • 1 (14.5 oz) can of black beans, rinsed and drained
  • 1 medium zucchini , diced
  • 1/4 cup chopped fresh cilantro
  • salt to taste
  • Optional add-ins:
  • diced fresh avocado
  • chopped green onion
  • fresh cilantro

Instructions

  • Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the ground chicken and cook, crumbling it with a spoon, until browned. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds. Add the seasonings and toss to coat. Pour in the salsa verde, chicken stock, add the pumpkin puree and stir until well mixed. Add the zucchini and black beans, bring to a simmer and let cook until all the veggies are tender, about 15 -20 minutes. Check the seasonings and add salt to taste. Serve in bowls topped with fresh avocado, green onion and cilantro.

Notes

* I waited until the end to add salt because the salsa verde has salt in it, and I didn't want it to be overly salty. I ended up adding just a little bit more.