Creamy Pumpkin Chicken Chili

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

1. 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).
2. 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.
3. 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.
4. Then Reduce heăt to low, ănd ădd coconut milk or creăm cheese. Continue to stir until milk or cheese is well incorporăted ănd creămy.
5. Last Step, Serve hot ănd gărnish with fresh cilăntro.

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