Pumpkin Chicken Chili
Recipe: Pumpkin Chicken Chili
Serves: 8
From: The Washington Post, October 25, 2012
2 Tbsp. canola oil
1 lb. ground chicken (preferably ground chicken breast)
1 large sweet onion, chopped
1 large red onion, chopped
2 fresh poblano chilis, seeded and minced
1 medium orange bell pepper, diced
2 cloves garlic, minced
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. ground black pepper
1 tsp. smoked paprika
dash cinnamon
dash allspice
1 can (15 oz.) pumpkin purée (not pie filling)
28-oz. can diced tomatoes, with juice
1/2 of a 6-oz. can tomato paste
1 can (14.5 oz.) low-sodium chicken broth
1 bay leaf
1 can (15 oz.) white beans (navy, great northern, cannellini, etc.), drained and rinsed
minced fresh cilantro, sliced green onions, and diced avocado (optional; for garnish)
Heat the canola oil over medium-high heat in a large Dutch oven and sauté the chicken until nearly cooked, breaking into small pieces. Add the onions, chili peppers, bell pepper, and garlic and continue to sauté until the onion is translucent, about 5 more minutes. Stir in cumin, chili powder, pepper, paprika, cinnamon, and allspice, and cook for 30 seconds.
Stir in pumpkin purée, diced tomatoes and juice, tomato paste, and chicken broth. Bring to a boil. Add bay leaf and beans. Reduce heat and simmer, covered, for 30 minutes.
Serve hot, garnishing individual bowls with cilantro, green onions, and/or avocado, if desired.
Notes:
I made a few changes to the original (e.g. using a full can of pumpkin instead of 1 c.). The pumpkin gives good body to the chili and is nutritious as well as tasty, but even a whole can doesn't make it taste overly pumpkin-y.
Serves: 8
From: The Washington Post, October 25, 2012
2 Tbsp. canola oil
1 lb. ground chicken (preferably ground chicken breast)
1 large sweet onion, chopped
1 large red onion, chopped
2 fresh poblano chilis, seeded and minced
1 medium orange bell pepper, diced
2 cloves garlic, minced
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. ground black pepper
1 tsp. smoked paprika
dash cinnamon
dash allspice
1 can (15 oz.) pumpkin purée (not pie filling)
28-oz. can diced tomatoes, with juice
1/2 of a 6-oz. can tomato paste
1 can (14.5 oz.) low-sodium chicken broth
1 bay leaf
1 can (15 oz.) white beans (navy, great northern, cannellini, etc.), drained and rinsed
minced fresh cilantro, sliced green onions, and diced avocado (optional; for garnish)
Heat the canola oil over medium-high heat in a large Dutch oven and sauté the chicken until nearly cooked, breaking into small pieces. Add the onions, chili peppers, bell pepper, and garlic and continue to sauté until the onion is translucent, about 5 more minutes. Stir in cumin, chili powder, pepper, paprika, cinnamon, and allspice, and cook for 30 seconds.
Stir in pumpkin purée, diced tomatoes and juice, tomato paste, and chicken broth. Bring to a boil. Add bay leaf and beans. Reduce heat and simmer, covered, for 30 minutes.
Serve hot, garnishing individual bowls with cilantro, green onions, and/or avocado, if desired.
Notes:
I made a few changes to the original (e.g. using a full can of pumpkin instead of 1 c.). The pumpkin gives good body to the chili and is nutritious as well as tasty, but even a whole can doesn't make it taste overly pumpkin-y.