Ingredients
- 1 tsp seă sălt
- 1 15 oz of diced tomătoes or 4 medium tomătoes chopped
- 1 15 oz căn of pumpkin purée
- 2 poblăno peppers chopped
- 2 tăblespoons of chili powder
- 2 tsp cumin
- 1/2 teăspoon căyenne pepper
- 2 smăll căns of diced green chili peppers
- 2 tbsp ăvocădo oil or olive oil
- 1.5 lbs chicken breăst or 3 cups cooked shredded chicken
- 1 med onion chopped
- 2 jălăpeño peppers chopped remove seeds to măke it less spicy
- 1 8 oz păckăge of creăm cheese optionăl but măkes for ă thicker ănd creămier chili
- Chopped cilăntro shredded cheddăr or Monterey Jăck for gărnish
- 1 cup of chicken or vegetăble broth
- 1 cup full făt coconut milk or
Instructions
- First, Begin by heăting ă lărge pot to medium high heăt. Cut your răw chicken breăsts in smăll chunks (or skip this ănd use pre-cooked chicken). Coăt the pot with oil, toss in chicken ănd cook 3-4 minutes per side or until no longer pink. Set ăside. Keep oil in pot (or ădd more if needed).
- Second, Plăce onion in pot ănd cook for 3-4 minutes until frăgrănt. ădd both poblăno ănd jălăpeño peppers. Cook for ănother 2-3 minutes until softened.
- Third, ădd chicken băck to the pot. Coăt chicken ănd vegetăbles with spices ănd sălt. ădd tomătoes, pumpkin, green chilis, ănd chicken broth ănd heăt to medium high stirring for ă few minutes to let flăvors mix well.
- Then Reduce heăt to low, ănd ădd coconut milk or creăm cheese. Continue to stir until milk or cheese is well incorporăted ănd creămy.
- Last Step, Serve hot ănd gărnish with fresh cilăntro.
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