Leigh Anne Wilkes, 53, Portland, Ore., yourhomebasedmom.com
Yield:
Serves: 8
Recipe Time
Prep:
15 Minutes
Cook:
55 Minutes
Nutritional Information
Calories
338
Fat
13 g
Satfat
3 g
Protein
25 g
Carbohydrate
30 g
Fiber
8 g
Cholesterol
63 mg
Sodium
630 mg
Ingredients
3 tablespoons
olive oil
1
small onion, chopped
1
green bell pepper, seeded and chopped
1
jalapeño, seeded and finely chopped
2
cloves garlic, minced
1 1/2 pounds
ground chicken
2
15-oz. cans diced tomatoes, undrained
1
15-oz. can pure pumpkin
2 cups
low-sodium chicken broth
1 1/2 tablespoons
chili powder
1 tablespoon
cumin
Salt and pepper
1
15-oz. can kidney beans, drained and rinsed
1
15-oz. can white kidney beans, drained and rinsed
Preparation
1. Warm oil in a large pot over medium heat. Add onion, bell pepper, jalapeño and garlic; sauté until tender, about 12 minutes. Transfer to a bowl. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.
2. Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.
October 2013
