Pumpkin Chicken Chili
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3lbs/1.4 kg of chicken, cubed (any cut you want)
  • 2 cups of red onion, diced
  • 2 cups bell pepper, diced (color of choice)
  • 3 jalapeños, diced and seeds removed (if you like it spicy)
  • 1 clove of garlic, minced
  • 1 cup chicken stock
  • 1 cup white wine (optional)
  • 28 ounces/800gms organic tomatoes with their juice, diced
  • 6 ounces/170gms organic tomato paste
  • 3 tbsp chili powder
  • 2 tbsp pumpkin pie spice
  • 1 tsp ground coriander
  • ½ tsp sea salt
  • 1 whole cinnamon stick
  • 3 cups organic pumpkin puree
  • 2 tbsp fresh cilantro, diced
  • 1 tbsp cocoa powder
  • 2 tbsp coconut oil
Method
  1. Heat coconut oil in a Dutch oven over medium heat.
  2. Sauté onions until lightly browned, then add bell peppers, jalapeños, and garlic and sauté for another 5 minutes.
  3. Add in 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.
  4. Stir in pumpkin, cilantro, and cocoa powder and cook for an additional minutes.
  5. Reduce heat to low and let sit until ready to serve, or serve immediately.
Nutrition Information
Serving size: 8-10
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/pumpkin-chicken-recipe-from-caveman-feast-e-cookbook/