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Most people make chili during the fall and winter but it can be a perfect meal for spring and summer too… You just need to lighten it up a bit. 

This chili is made with ground chicken, and canned pumpkin. A friend delivered me some this winter when I tore my ACL and it was so delish I just had to make a big batch for myself!

It is easy peasy and takes 1 hour start to finish. If freezes great… To thaw just take it out the night before. Perfect lunch or dinner.


2 tablespoons coconut oil

1 small yellow onion, chopped, chopped

1 red bell pepper, cored, seeded and chopped

2 jalapeños, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground chicken 

1 (14.5-ounce) can diced tomatoes, with their liquid

1 (15-ounce) can pumpkin purée

1 cup water

1 tablespoon chili powder

1/2 tablespoon ground cumin

1/2 teaspoon salt

Ground black pepper, to taste

1 (15-ounce) can kidney beans, rinsed and drained (red or white) I used both

Fresh cilantro, sour cream and cheese for garnish 

Heat coconut oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add spices and cook for another minute. Add chicken and cook until browned. Add tomatoes, pumpkin, water,  salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.