3 Lbs of free range organic  Chicken Cubed, 3 Cups Pumpkin Puree

2 Cups Bell Pepper diced, 2 Cups Red Onion diced

3 Jalapeños diced, 1 Clove Garlic minced

1 Cup Chicken Stock, 1 Cup Dry White wine (optional)

28 Oz Diced tomatoes with juice, 6 oz tomato paste

3 Tbsp Chili Powder, 2 Tbsp Pumpkin Pie Spice

2 Tbsp Fresh cliantro diced, 1 Tbsp Cocoa powder

1 Tsp Ground Coriander, 1/2 Tsp Sea Salt 

1 Whole Cinnamon Stick

2 Tbsp Coconut Oil for dutch oven

Preparation

Heat your coconut oil in a Dutch Oven over medium heat

Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes

Add in your chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes

Stir in your pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes

Reduce heat to low and let sit until ready to serve or serve immediately

Enjoy and if there is too much, you can freeze it and eat later on in the week