Pumpkin Chicken Chili
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
8-10
ingredients
- 2 tablespoons canola oil
- 1 large vidalia onions, chopped or 1 1/4 cups chopped vidalia onions
- 1 large red onions, chopped or 1 1/4 cups chopped red onions
- 2 poblano peppers, diced or 3/4 cup diced poblano pepper
- 1 medium orange bell peppers, diced or 1 cup diced orange bell pepper
- 16 ounces ground white chicken meat, preferably organic
- 1 cup pumpkin puree
- 28 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed (such as navy beans)
- 2 garlic cloves, minced or 2 teaspoons minced garlic
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons fresh ground black pepper
- 1 teaspoon sweet smoked paprika
- 1 dash cinnamon
- 1 dash allspice
- fresh cilantro, chopped, for garnish
- scallion, cut crosswise into thin slices, for garnish
- avocado, diced, for garnish
directions
- 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.
- 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.
- To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>