Pumpkin Chili with Chicken

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

Leigh Anne Wilkes, 53, Portland, Ore., yourhomebasedmom.com

Yield: Serves: 8
Cost per Serving: $1.60
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 338
  • Fat: 13g
  • Saturated fat: 3g
  • Protein: 25g
  • Carbohydrate: 30g
  • Fiber: 8g
  • Cholesterol: 63mg
  • Sodium: 630mg

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. 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. 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.
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