White Bean Pumpkin Chicken Chili
When most of us think of chili we don't think of chicken ... and we certainly don't think of pumpkin! However, this recipe for White Bean Pumpkin Chicken Chili is just what the doctor ordered. It's warming, can be spicy if you want, and is full of nutrition!
Ingredients
- 2 Tablespoons oil
- 2 skinless, boneless chicken breasts cut into thin 1-inch pieces
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 fresh, roasted Hatch chiles, chopped or 1 small (4-ounce) can
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons chili powder
- Salt to season
- 4 cups chicken broth
- 2 15-ounce cans of white beans (great northern or navy beans) rinsed and drained or 4 cups home-cooked beans (this is about a pound dried)
- 1 16-ounce can solid pack pumpkin or 2 cups fresh roasted pumpkin
- lime wedges for serving
- chopped cilantro for serving
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until slightly browned and cooked through.
- Add the onions and allow to cook till barely translucent, about 5 minutes, stirring occasionally. Add the garlic, cook for about 30 seconds, then add the Hatch chiles.
- Sprinkle the spices over and stir to combine.
- Pour the chicken broth in, scraping the bottom of the pot to loosen any browned bits. Add the pumpkin and stir to incorporate. Heat over medium-low to medium heat until the onion is fully cooked, about 20 minutes.
- If you are serving immediately, add the beans and heat till warm. If you are serving later, leave the soup on simmer and add the beans to warm just before serving.
- Serve with lime wedges and cilantro.
Notes
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