INGREDIENTS
2 tbsp
avocado oil or olive oil
1 1/2
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 tbsp
chili powder
2 tsp
cumin
1/2 tsp
cayenne pepper
1 tsp
sea salt
1
diced tomatoes (or 4 medium tomatoes chopped)
1 15 ounce can
of pumpkin purée
2
small cans of diced green chili peppers
1 cup
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)