Creamy Pumpkin Chicken Chili

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6


  • 2 tbsp avocado oil or olive oil
  • 1.5 lbs chicken breast or 3 cups cooked shredded chicken
  • 1 med onion chopped
  • 2 jalapeño peppers chopped remove seeds to make it less spicy
  • 2 poblano peppers chopped
  • 2 tablespoons of chili powder
  • 2 tsp cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tsp sea salt
  • 1 15 oz of diced tomatoes or 4 medium tomatoes chopped
  • 1 15 oz can of pumpkin purée
  • 2 small cans of diced green chili peppers
  • 1 cup of chicken or vegetable broth
  • 1 cup full fat coconut milk or ?1 8 oz package of cream cheese optional but makes for a thicker and creamier chili
  • Chopped cilantro shredded cheddar or Monterey Jack for garnish


  1. Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
  2. Place onion in pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.
  3. Add chicken back to the pot. Coat chicken and vegetables with spices and salt. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.
  4. Reduce heat to low, and add coconut milk or cream cheese. Continue to stir until milk or cheese is well incorporated and creamy.
  5. Serve hot and garnish with fresh cilantro.

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