Pumpkin Chicken Chili
Bean-free pumpkin chicken chili for a paleo, low-fodmap easy chicken chili recipe that is gentle on the digestive system.
Servings: 4 servings
Calories: 346kcal
Ingredients
- 2 Tbsp avocado oil
- 1 1/4 lbs boneless skinless chicken breasts chopped
- 1 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt to taste
- 1/2 green bell pepper chopped
- 2 large carrots peeled and chopped
- 1 15-ounce can pumpkin puree
- 1 cup chicken bone broth
- 1 medium heirloom tomato chopped
For Serving:
- coconut milk yogurt
- chives
Instructions
- Heat the avocado oil in a Dutch oven or stock pot over medium heat. Add the chopped chicken and brown 3 to 5 minutes, until much liquid is seeping out. (note: if you're adding onion and garlic, do so now with the chicken!)
- Stir in the seasonings (chili powder, oregano, basil, ginger, cinnamon and sea salt), carrots and bell pepper and continue cooking 1 to 3 minutes, until spices are fragrant.
- Add the pumpkin puree and chicken broth, cover and bring to a full boil. Reduce heat to a simmer and cook 15 minutes.
- Remove cover, add the chopped heirloom (or vine-ripened) tomato and continue cooking at a gentle boil, stirring occasionally, until chili reaches desired thickness, about 20 to 30 minutes.
- Serve chili with choice of toppings. I serve with coconut milk yogurt and chives!
Notes
If you don't follow a Low-FODMAP diet, add 1/2 cup to 1 cup of chopped yellow onion and 3 cloves of minced garlic.
Nutrition
Serving: 1of 4 | Calories: 346kcal | Carbohydrates: 17g | Protein: 36g | Fat: 11g | Fiber: 6g | Sugar: 9g