Chicken-and-White Bean Chili with Pumpkin |
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Prep Time: 25 Minutes Cook Time: 32 Minutes |
Ready In: 57 Minutes Servings: 1 |
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Packed with flavor, this recipe can easily be adapted for vegetarians. Simply exchange vegetable broth for chicken and omit the cubed chicken and stir in more beans. Ingredients:
2 tablespoons chili powder |
1 tablespoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
1 pound boneless, skinless chicken breasts, cubed |
1 tablespoon olive oil |
1 onion, chopped |
1 red bell pepper, chopped |
1 jalapeño, seeded and minced |
2 garlic cloves, minced |
3 cups peeled and cubed pumpkin, calabaza, or butternut squash |
2 (14-ounce) cans chicken broth |
1 (15.5-ounce) can cannellini beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
2 tablespoons tomato paste |
1/2 teaspoon dried oregano |
2 tablespoons fresh lime juice |
garnishes: sour cream, sliced jalapeños, chopped fresh cilantro |
Directions:
1. Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture.
2. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate.
3. Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute.
4. Add pumpkin and next 5 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.
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