Prep 10 mins
Cook 40 mins
The Washington Post, October 25, 2012 Adapted from Elaine Gordon, creator of the healthful-eating site www.EatingbyElaine.com.
- 2 tablespoons canola oil
- 1 large vidalia onions, chopped or 1 1⁄4 cups chopped vidalia onions
- 1 large red onions, chopped or 1 1⁄4 cups chopped red onions
- 2 poblano peppers, diced or 3⁄4 cup diced poblano pepper
- 1 medium orange bell peppers, diced or 1 cup diced orange bell pepper
- 16 ounces ground white chicken meat, preferably organic
- 1 cup pumpkin puree
- 28 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed (such as navy beans)
- 2 garlic cloves, minced or 2 teaspoons minced garlic
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons fresh ground black pepper
- 1 teaspoon sweet smoked paprika
- 1 dash cinnamon
- 1 dash allspice
- fresh cilantro, chopped, for garnish
- scallion, cut crosswise into thin slices, for garnish
- avocado, diced, for garnish
- Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken and cook, stirring occasionally, until it has browned, about 10 minutes.
- 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.
- To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.