Chicken-and-White Bean Chili with Pumpkin

Photo: Jennifer Davick; Styling: Linda Hirst
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.

Yield:

Makes 9 cups

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 32 Minutes

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

Preparation

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.

Note:

Jackie Mills, R.D.,

October 2012