Prep 20 mins
Cook 15 mins
Adapted from an Epicurious recipe. Serve with sour cream, and tortilla strips and avocado if desired.
- 283.49 g low sodium chicken broth
- 396.89 g diced low-sodium tomatoes, with juice
- 177.44 ml onion (sliced or chopped)
- 3 dried New Mexico chiles, stems & seeds discarded and chiles torn into pieces
- 14.79 ml chili powder
- 2 garlic cloves
- 59.14 ml fresh cilantro
- 118.29 ml pumpkin seeds
- 4.92 ml ground cumin
- 1.23 ml salt
- 453.59 g shredded cooked chicken
- 425.24 g can black beans or 425.24 g can red beans or 425.24 g can pink beans
- Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
- Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
- Meanwhile, coarsely shred chicken.
- Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
Never tried a puree than cook chili, but it did work! And the flavor was great, with the nuts giving it a subtle little crunch. I subbed ground turkey for the chicken and chipotle chili pepper for the peppers. I added half the meat, since we aren't huge meat eaters, and I think next time I will add an extra can of beans too. Depending on how thick you like your chili, you might want to add one or more extra cups of broth to this as well. Very yummy, I will definitely make this again.