Pumpkin Chicken Chili with Collagen

There’s nothing quite like a steaming hot pot of chili on a cool fall day. Give your next batch of chili a seasonal twist with this Pumpkin Chicken Chili with Collagen recipe. This traditional red chili recipe is lightened up with ground chicken in place of beef. Two types of beans and a few scoops of Garden of Life Grass-Fed Collagen Peptides add extra protein. A can of pumpkin puree provides a hint of sweetness and a wonderful squash flavor. Try Pumpkin Chicken Chili with Collagen for an easy dinner before holiday shopping or any night you need a warm, veggie, protein-packed meal.

Serves: 6

Ingredients

• 2 Tbsp. olive oil 

• 1 lb. 92% lean ground chicken 

• 1 large yellow onion, chopped 

• 1 red bell pepper, seeded and chopped 

• 1 green bell pepper, seeded and chopped 

• 4 garlic cloves, minced 

• 2 Tbsp. chili powder 

• 2 tsp. ground cumin

• 1 tsp. dried oregano 

• ½ tsp. sea salt 

• ½ tsp. ground black pepper 

• 1 bay leaf

• 1 15-ounce can pumpkin puree 

• 2 15-ounce cans fire-roasted diced tomatoes 

• 1 15-ounce can low-sodium black beans, drained and rinsed 

• 1 15-ounce can low-sodium kidney beans, drained and rinsed 

• 1 cup low-sodium chicken broth 

• 3 scoops Garden of Life Grass Fed Collagen Peptides 

Preparation

1. Heat oil in a Dutch oven set over medium-high heat. Add the ground chicken and use the back of a wooden spoon to break the meat into crumbles. Cook until no pink remains, about 5 minutes. 

2. Add the chopped onion and bell peppers to the pot. Stir and cook until vegetables are just tender, about 3 or 4 minutes. 

3. Stir in the garlic, chili powder, cumin, oregano, salt, ground black pepper, and bay leaf and cook for 1 to 2 minutes more. 

4. Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and chicken stock to the pot. Stir and heat the mixture until it begins to boil. Then, cover the pot with a lid and reduce heat to medium-low to maintain a simmer. Simmer for 20 minutes. 

5. Uncover the pot and stir in the collagen peptides. Taste and add additional salt and ground black pepper if needed. Simmer uncovered for 10 to 15 minutes longer. 

6. Remove the bay leaf before serving and discard. Ladle chili into bowls and serve with your favorite toppings, such as chives, green onion, shredded cheese, avocado, tortilla chips, or lime wedges.