Easy Pumpkin Chicken Chili

Serves 4

Ingredients

• 2 tablespoons olive oil or animal fat
• 3 pounds boneless chicken breast or thigh, chopped
• ½ tablespoon chili powder
• 2 teaspoons Italian seasoning
• 5 teaspoons salt
• 2 large carrots, peeled and chopped
• 1 can pumpkin puree (15 oz)
• 1 can diced tomatoes (14.5 oz), undrained
• 1 cup chicken broth or stock
• Handful of cilantro leaves, cut for garnish

Method

1. Brown the chicken: Heat 2 tablespoons oil in a Dutch oven or large pot over medium heat. Add 1.3 pounds chopped chicken and cook until lightly browned.
2. Add spices and carrots: Stir in chili powder, Italian seasoning, salt and 2 large carrots, peeled and chopped. Cook until the spices smell fragrant.
3. Simmer: Add 1 can pumpkin puree (15 oz), 1 can diced tomatoes (14.5 oz), undrained and 1 cup chicken broth. Cover, bring to a boil, then reduce heat and simmer.
4. Thicken: Uncover and simmer, stirring now and then, until the mixture is as thick as you like. Garnish with cilantro.