Pumpkin Chicken Chili

By chbounds

Serves 8-10

Ingredients

• 2 T. Canola Oil
• 1 large Vidalia onion chopped (1 1/2 cups)
• 1 large red onion, chopped (1 1/2 cup)
• 2 poblano chili peppers, diced (3/4 c.)
• 1 medium orange bell pepper, diced (1 cup)
• 16 ounces ground white chicken meat or turkey meat
• 4 cooked chicken breasts (optional)
• 1 c. pumpkin puree
• 28 ounces canned diced tomatoes
• 1 T. tomato paste
• 4 c. low-sodium chicken broth
• 1 bay leaf
• 1 15-oz. can white beans
• 1 15-oz. can garbanzo beans
• 2 cloves garlic, minced (2 tsp.)
• 1 T. cumin
• 1 T chili powder
• 2 tsp. freshly ground black pepper
• 1 tsp. sweet smoked paprika
• Dash cinnamon
• Dash allspice
• Fresh cilantro for garnish
• Scallions cut crosswise into thin slices for garnish
• Avocado diced for garnish

Preparation

Step 1

Heat the oil in a large pot over medium-high heat.
When the oil simmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes.
Add the ground chicken and cook, stirring occasionally, until it has browned, about 10 mins.
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
I browned four skinless, boneless, chicken breasts, then cut in bite-sized pieces and added to the simmering chili.