PUMPKIN CHICKEN CHILI

Serves: 10

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PUMPKIN CHICKEN CHILI

Ready in: 30 MinTotal time: 30 Min

Ingredients

• 2 tablespoons canola oil
• 2 large Vidalia onions, chopped
• 2 poblano chili peppers, diced
• 1 medium orange bell pepper, diced
• 16 ounces of ground white chicken meat
• 1 cup pumpkin puree
• 28 ounces canned diced tomatoes
• 1 tablespoon tomato paste
• 4 cups low-sodium chicken broth
• 2 bay leaf
• One 15-ounce can of white beans
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Scallions & Avocado, diced, for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onions, chili peppers, and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken and cook, stirring occasionally, until it has browned about 10 minutes.
2. Stir in the pumpkin puree, tomatoes, tomato paste, chicken broth, bay leaf, and beans. Bring to a boil, then reduce the heat to medium-low and add the garlic, cumin, chili powder, black pepper, paprika, cinnamon, and allspice. Cover and simmer, stirring occasionally, for 30 minutes.
3. To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions, and avocado.

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