Now here is a chili that packs a punch and sticks to your ribs! I originally found this recipe on Civilized Caveman’s blog and made a few minor adjustments to suit my own preference.
I like this recipe because it is a little heartier than your average soup. Plus, the combination of tomato and pumpkin is very flavorful and works well with the chicken, a great source of lean protein.
Scared of the idea of pumpkin in chili? Maybe these facts highlighting the health benefits of pumpkin will help you take the plunge…
What can pumpkin do for YOU (according to this article in the Huffington Post):
1) Pumpkins are very high in a nutrient called carotenoids, including beta-carotene, which is responsible for it’s vibrant orange color. Once ingested, beta-carotene is converted into Vitamin A, which works to maintain eye health and vision. Just 1 cup of cooked pumpkin contains more than 200% of your daily dose of Vitamin A.
2) Pumpkins are a great source of fiber and therefore, can help keep you to feel fuller for longer. If you are trying to lose weight or just stave off the need for a mid-meal snack, try incorporating pumpkin into some your everyday recipes.
3) Both pumpkin flesh and seeds (pepitas) have been linked with cancer prevention.
4) Pumpkin carotenoids have also been implicated in slowing down the aging process…helping to keep you wrinkle-free longer!
5) Due to it’s high levels of potassium, pumpkin serves as a great recovery agent to help restore electrolyte levels after a hard workout.
6) Already caught that winter cold going around your office? Ward off the pseduofed zombies by adding pumpkin to your normal brown bag lunch and boost your daily Vitamin C intake (1 cup of cooked pumpkin contains nearly 20% of your daily dose of Vitamin C).
- 2.5-3 lbs chicken, I used breasts
- 1.5 cans (15 oz) pure pumpkin puree
- 2 Bell Peppers, chopped (I used green, but in hindsight, should have went with red to sweeten up the pot a bit)
- 1 large yellow onion, chopped
- 2 jalapenos, diced and remove seeds
- 1 cup chicken stock
- 1 cup white wine
- 28 ounces chopped fire roasted tomatoes with their juices
- 6 ounces tomato paste
- 2 cloves garlic, minced
- 3 tbsp chili powder
- 2 tbs fresh cilantro, diced (you can use parsley as a substitute)
- 1 tbs cinnamon
- 1/4 tsp nutmeg and ginger
- 1 tbs cocoa powder
- 1 tsp ground coriander
- salt and pepper to taste
- olive or coconut oil
- Heat oil in soup pot over medium heat
- Saute onions until they start to look translucent, I typically do the first round of salt and pepper seasoning here
- Add peppers, garlic and jalapenos, continue to saute for another 5-10 minutes
- Add in the diced chicken, chicken stock, tomatoes, tomato paste, white wine, chili powder, cinnamon, nutmeg, ginger and coriander and simmer for 20-30 minutes
- Test a piece of the chicken to see if it’s cooked through
- Add the pumpkin, cilantro and the cocoa powder and simmer for another 5 minutes or until ready to serve
P.S.- I served this with a warm, apple (sugar and grain-free) clafouti….recipe to follow this week. 🙂