Chicken Chili with Pumpkin & Chocolate
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil over medium heat. Add diced onion and stir and sauté until softened.
Peel and cut fresh pumpkin into ½ inch (12.5 mL) cubes. Add to the onions with the minced jalapeno pepper and garlic. Sprinkle over chili powder, ground cumin, dried oregano, unsweetened cocoa powder and cinnamon. Stir and mix well.
Add ground chicken and sauté until cooked through. Use the back of a wooden spoon to break the meat into smaller pieces during cooking.
Pour over tomato sauce and water. Stir well. Mix in unsweetened chocolate chips and the lentils and black beans with their liquid. Cover and simmer 20-30 minutes. Season with additional salt if desired.
To serve garnish bowls with fresh sprigs of cilantro (optional garnish).
|Per 300 g serving||Amount|
|Saturated Fat||0.5 g|
|Per 300 g serving||% Daily Value|