Step 1

In a large Dutch oven, heat the avocado oil over medium heat. Once hot, add the onion, poblano, and jalapeño. Sauté, stirring occasionally, until the veggies soften, about 5 minutes.

Step 2

Add in the garlic, chili powder, cumin, oregano, salt, and pepper. Stir to combine and cook until the spices are fragrant, about one minute.

Step 3

Add in the chicken, breaking it up with the back of a wooden spoon. Cook until the chicken is fully cooked, stirring occasionally, about 6-8 minutes.

Step 4

Pour in 1 can of the drained beans, 2 cups of the bone broth, and the green chiles. Stir to combine.

Step 5

In a high-speed blender, add the remaining can of drained beans, 2 cups of bone broth, and pumpkin seeds. Blend until totally combined, about 30 seconds.

Step 6

Pour the mixture into the Dutch oven and stir to combine. Bring the mixture up to a simmer. Once simmering, turn the heat down to low and continue to simmer uncovered for about 25-30 minutes, stirring intermittently. The liquid in the chili will reduce considerably during this time. Remove from the heat and add the lime juice and fresh cilantro.

Step 7

To serve, ladle into bowls and top with pumpkin seeds, cilantro, red onion, sour cream (if using), goat cheddar, and crushed tortilla chips. Enjoy!

Step 8

Allow the chili to cool entirely before ladling into airtight containers (leaving about 1 centimeter of space between the chili and the lid). Transfer to the freezer and store for up to 3 months.

Step 9

To thaw, place in the refrigerator overnight and re-heat over the stove.