Pumpkin Chicken Chili {bean & dairy free}
 
Prep time
Cook time
Total time
 
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Ingredients
  • 6 boneless chicken breast
  • 10 cups water
  • 2 cans pumpkin
  • 1 can full fat coconut milk
  • 5 parsnips
  • 1 head cauliflower (or 2 frozen riced cauliflower bags)
  • 4 celery stalks
  • 1 onion
  • handful chives
  • 6 cloves garlic
  • 3 tsp pink Himalayan sea salt
  • 2 tsp ground cumin
  • ¼ tp cayenne pepper
  • 4 bay leaves
  • *optional
  • few small hot peppers
Instructions
  1. Cook Chicken breast with salt to taste in 350 degree oven {or frying pan} until it is slightly pink.
  2. In a large 12 quart pot add 10 cups water, and simmer bay leaves, onion, garlic, and spices.
  3. While the water is heating up with spices, cut/peel parsnips, cauliflower and celery.
  4. You can use a food processor and put chunks of cauliflower, parsnips in and pulse to rice-like.
  5. Add to pot and mix in pumpkin and coconut milk. Let it simmer.
  6. When chicken is ready, cool it, shred into pieces and add to pot.
  7. Bring soup to a boil and turn off with lid on. Taste and add more spice or salt to liking.
Notes
If you want the broth a tad thicker I found 3 bags of riced frozen cauliflower worked best. I also used chicken tenders and that was easier to shred. Pan frying chicken gave it a nice flavor but baking it was easier. Please use organic where you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/pumpkin-chicken-chili-bean-dairy-gluten-free/