Ingredients
Units
Scale
- 4 tbsp olive oil
- 1 yellow onion diced
- 2 carrots chopped
- 1 orange pepper (sliced and chopped)
- 5 cloves garlic minced
- 1 lb chicken tenders (cooked and shredded)
- 1 cup pumpkin purée
- 1 6 oz can tomato paste
- 4 cups vegetable broth
- 2 cans cannellini beans
- 1/2 cup coconut milk
Curry Chili Seasoning Blend
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp Graham masala
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 2 tsp smoked paprika
- Optional toppings: Chopped green onions, cilantro, shredded cheese, salt and pepper
Instructions
- Start by cooking chicken tenders in a skillet over medium heat. Add 1 tbsp oil to a pan, and place tenders in pan, cooking on each side for 4-6 minutes until cooked through. Remove from pan and shred chicken and set aside.
- In a Dutch oven over medium heat, add oil, chopped onion, carrots and sauté until softened.
- Add in chicken, garlic and curry chili seasonings. Stir and simmer for a couple minutes until fragrant.
- Add tomato paste and pumpkin purée and mix into mixture. Next pour in vegetable broth, coconut milk and cannelloni beans. Stir to incorporate everything. Reduce heat and let everything simmer for 30 minutes. Stirring occasionally.
- Remove from heat and add any addition seasonings and toppings to taste and enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: healthy dinner, Seasonal