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Pumpkin Chicken Chili

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Fall has officially arrived. Pumpkins are abundant. Comfort food is what everyone craves on these cool fall evenings or for delectable football fare. So whether tail-gating or snuggling up in front of the TV to watch your favorite team, this is the perfect fall recipe. The pumpkin chicken combination makes a rich and hearty chili. Cornbread, on the side, rounds out this meal.

Pumpkin Chicken Chili

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, grated
  • 1 1/2 pounds ground chicken (ground turkey can be substituted)
  • 2 cans (15 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) pure pumpkin
  • 2 cups low-sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (15 ounces) white kidney beans, drained and rinsed
  1. Heat olive oil in a stockpot over medium heat.
  2. Add onion, bell pepper, jalapeño and garlic. Sauté until tender, about 12 minutes. Remove from pot and set aside.
  3. Add ground chicken to stockpot. Cook, stirring, until no pink remains, about 8 minutes.
  4. Return vegetables to pot.
  5. Add tomatoes, pumpkin, chicken broth, chili powder, cumin and 1/2 teaspoon salt. Bring to a boil.
  6. Reduce heat and gently stir in red and white kidney beans.
  7. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes.
  8. Season with salt and pepper to taste.
  9. Serve in a shallow bowl. Top with shredded cheddar cheese, a dollop of light sour cream and or sprinkled with chopped fresh chives, as desired.

Serves 6.

Enjoy!

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