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.