Pumpkin Chicken Chili

No Whey Station Recipe Category: Entree

8 Servings 24 Servings

Ingredients Weight Measure Weight Measure Directions

Olive oil 0.952 oz. 2 T. 2.856 oz. 6 T. 1. In a large pot, heat oil to medium heat. Saut the onion for
3 minutes before adding the bell pepper and carrot. Saut
Yellow onion 5.291 oz. 1 large 15.873 oz. 3 large veggies until softened but not completely cooked, about 8
minutes stirring consistently.
Green bell pepper 5.785 oz. 1 large 17.355 oz. 3 large

Large carrots 5.079 oz. 2 large 15.237 oz. 6 large

Garlic cloves 0.423 oz. 4 cloves 1.269 oz. 12 cloves 2. Add the garlic, cumin, sage, Cajun seasoning, and
cinnamon and cook an additional minute.
Cumin, ground 0.176 oz. 1 T. 0.528 oz. 3 T.

Sage, ground 0.012 oz. 0.5 tsp. 0.036 oz. 1.5 tsp.

Cajun seasoning 0.141 oz. 1 tsp. 0.423 oz. 3 tsp.

Cinnamon, ground 0.046 oz. 0.5 tsp. 0.138 oz. 1.5 tsp.

Chicken breast, 15.990 oz. 16 oz. 47.97 oz. 48 oz. 3. Add the chopped chicken and allow the meat to brown
boneless, skinless just slightly, careful to not cook through.

Pumpkin puree 17.284 oz. 2c 51.852 oz. 6 c. 4. Add the remaining ingredients and stir well.
5. Bring the chili to a full boil. Reduce the heat to medium-
Salt 0.014 oz. 0.125 c 0.042 oz. 0.375 tsp. low and allow the chili to bubble and simmer about 35 to 40
minutes, or until the veggies and chicken are completely
cooked.
Diced tomatoes, 15.000 oz. 1 can 45.000 oz. 3 cans (1
6. Serve with your favorite chili toppings!
undrained can- 30 oz.)

Garbanzo beans, 15.000 oz. 1 can 45.000 oz. 3 cans (1

drained can- 30 oz.)

Chicken broth 3.450 oz. 3c 10.350 oz. 9 c.