2 pounds boneless chicken breasts
16 ounces chicken stock
Salt to taste
2 teaspoons oregano
1 15 ounce can pure pumpkin (I love Trader Joe's organic pumpkin)
½ cup coconut cream
¼ cup coconut oil
2 medium tomatoes, roughly chopped
2 medium onions, diced
¼ cup chili powder, plus extra for sprinkling
Dashes of nutmeg and cayenne
4 cloves garlic, finely chopped
1 bunch greens (mustard, kale, or collard), washed, stems removed, leaves roughly chopped
1. Combine the chicken, stock, 3 cups water and 2 teaspoons salt to a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add ½ teaspoon of the oregano, cover and cook for 30 minutes. Remove and cut into bite size pieces. Add back to the broth and simmer on low.
2. Mix 3 tablespoons pumpkin, the coconut cream, and salt to taste in a bowl. Cover and chill.
3. Heat the olive oil in a skillet over medium heat. Add the tomatoes, onions, and 2 teaspoons salt. Cook until transparent, about 15 min. Add the remaining 1 ½ teaspoon oregano, chili powder, and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
4. Add the tomato mixture to the chicken and simmer until the chicken is tender, about 30 minutes. Add the mustard greens and cook 10 more minutes. Season with salt. Put the chili into bowls and top with the pumpkin cream and a sprinkle of chili powder. Enjoy!
Salt to taste
2 teaspoons oregano
1 15 ounce can pure pumpkin (I love Trader Joe's organic pumpkin)
½ cup coconut cream
¼ cup coconut oil
2 medium tomatoes, roughly chopped
2 medium onions, diced
¼ cup chili powder, plus extra for sprinkling
Dashes of nutmeg and cayenne
4 cloves garlic, finely chopped
1 bunch greens (mustard, kale, or collard), washed, stems removed, leaves roughly chopped
1. Combine the chicken, stock, 3 cups water and 2 teaspoons salt to a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add ½ teaspoon of the oregano, cover and cook for 30 minutes. Remove and cut into bite size pieces. Add back to the broth and simmer on low.
2. Mix 3 tablespoons pumpkin, the coconut cream, and salt to taste in a bowl. Cover and chill.
3. Heat the olive oil in a skillet over medium heat. Add the tomatoes, onions, and 2 teaspoons salt. Cook until transparent, about 15 min. Add the remaining 1 ½ teaspoon oregano, chili powder, and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
4. Add the tomato mixture to the chicken and simmer until the chicken is tender, about 30 minutes. Add the mustard greens and cook 10 more minutes. Season with salt. Put the chili into bowls and top with the pumpkin cream and a sprinkle of chili powder. Enjoy!
