Pumpkin Chicken Chili

By mdancause

8 oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
1 small onion, finely diced
1 red bell pepper, finely diced
2 carrots, finely diced
2 stalks of celery, finely diced
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tsp. each of cumin and coriander
1/2 tsp. chili powder
7 oz tomato paste
32 oz Chicken broth
15 oz Canned Pumpkin

Ingredients

• 8 oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 carrots, finely diced
• 2 stalks of celery, finely diced
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 2 tsp. each of cumin and coriander
• 1/2 tsp. chili powder
• 7 oz tomato paste
• 32 oz Chicken broth
• 15 oz Canned Pumpkin

Preparation

Step 1

In a large pot saute vegetables until soft. Add broth, spices, tomato paste and pumpkin. Bring to a boil and then let simmer for 20 minutes. Add chicken and cook for another 10 minutes. Serve garnished with chopped cilantro and avocado slices. Enjoy!