Chicken Pumpkin Chili

Submitted by Chef #810882

"I found a similar recipe on another site, but am really curious as to nutrition values as I make this ALL the time. Its a little different every time I make it, but i'll post the most usual recipe. I portion it out and freeze the leftovers .. makes for delish lunch or quick dinner! Can really make it your own, and honestly you cannot taste the pumpkin. ( I made this for my mom and her beau, who turns his nose up at anything healthy, and he LOVED it!) I usually use 1 lb of ground chicken breast, but today I made it with 1.5lbs of shredded chicken. I have to say, I LOVE it with the shredded chicken. would make a great sandwich! When done, top with some fat free greek yogurt and salsa! YUM! serve over brown rice or with bread!"

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 1/2 cup
• Serves: 6-8

ingredients

• Pam cooking spray
• 1 teaspoon garlic clove, minced
• 1 jalapeno pepper, minced
• 3⁄4 cup onion, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup red peppers or 1/2 cup yellow pepper, chopped
• 1 cup pumpkin puree
• 1⁄4 - 1⁄2 cup low sodium chicken broth or 1/4-1/2 cup water
• 1 (15 1/2 ounce) can no-salt-added diced tomatoes
• 2 tablespoons chili powder
• 1⁄2 teaspoon crushed red pepper flakes
• 1 dash cayenne pepper
• 1⁄2 teaspoon black pepper
• 1 teaspoon adobo seasoning or 1 teaspoon cumin
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro
• 1 1⁄2 lbs chicken breasts, cooked and shredded

directions

1. in large pot heat pam spray and add garlic, onion and peppers.
2. cook until tender.
3. add chicken (if using raw meat, cook until brown).
4. add pumpkin and tomatoes , stir.
5. add spices.
6. stir until well blended.
7. add lime juice
8. add chicken broth a little at a time until desired consistency.
9. cook covered , stirring occasionally, for 20 minutes.
10. add cilantro and cook for 5 more minutes.