Gluten free and low night shades for anti-inflammatory diet. This is a great modified chili recipe to accommodate people on an anti-inflammatory diet.

Pumpkin Chili Spice Ingredients: (combine all spices in small bowl)

  • 1 tsp. chipotle powder
  • 1 tsp. nutmeg
  • 1 ½ tsp. cinnamon
  • 1 ½ tsp. smoked paprika
  • ½ tsp. ground ginger

Chili Ingredients:

  • 2 Tbsp. olive oil
  • 1 lb. chicken breasts (cut off fat and cut into ½’s)
  • 1 medium onion
  • 1 medium bell pepper
  • 1 ½ cups chopped cabbage
  • pumpkin chili spice (see recipe above)
  • 14 oz. fire roasted tomatoes
  • 1 ½ cups chicken stock
  • 14 oz. pumpkin puree (or 2 cups fresh pumpkin puree)
  • 5 cloves garlic pressed
  • Sea salt and pepper to taste


Your favorite gluten free corn bread recipe


Place 1 Tbsp. olive oil and chicken in a large skillet, over med heat. Brown chicken on all sides so meat is cooked through: about 10 minutes. Let chicken cool and pull meat off breast. While chicken is cooling, place 1 Tbsp. olive oil and chopped onion in Dutch oven over medium heat and cook until caramelized. Add ingredients in the order given and bring to low boil, then turn heat to low and cook for 2-3 hours. You may add more fire roasted tomatoes or tomato paste if you desire a more tomato-y base. Top with fresh cilantro and shredded cheese and serve with gluten free cornbread.