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Roast chicken, peppers, and veggies over hickory hardwood to add big flavor to this light & zesty chili.
1 chicken breast
1 Teaspoon Traeger Pork & Poultry Rub
1 onion, chopped
1 Stalk celery, chopped
3 cloves garlic, minced
2 Whole jalapeños, seeded and chopped
6 Roma tomatoes, diced
1 Teaspoon ground cumin
1 Teaspoon dry oregano
Salt
1/4 Teaspoon Ground black pepper
Olive oil
1 Cup pumpkin, diced, or butternut squash, peeled, seeded and diced
1 Cup water
2 Tablespoon tomato paste
2 Cup Unsalted chicken broth
1 Can black beans, no salt added, drained and rinsed
Green onion, sliced, for serving
lime wedges, for serving
: 375 ˚F
1 chicken breast
1 Teaspoon Traeger Pork & Poultry Rub
: 375 ˚F
: 160 ˚F
1 onion, chopped
1 Stalk celery, chopped
3 cloves garlic, minced
2 Whole jalapeños, seeded and chopped
6 Roma tomatoes, diced
1 Teaspoon ground cumin
1 Teaspoon dry oregano
As Needed Salt
1/4 Teaspoon Ground black pepper
As Needed Olive oil
1 Cup pumpkin, diced, or butternut squash, peeled, seeded and diced
: 375 ˚F
1 Cup water
2 Tablespoon tomato paste
2 Cup Unsalted chicken broth
1 Can black beans, no salt added, drained and rinsed
Green onion, sliced, for serving
lime wedges, for serving