“The Washington Post, October 25, 2012 Adapted from Elaine Gordon, creator of the healthful-eating site www.EatingbyElaine.com.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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/or avocado, as desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: