Pumpkin Chicken Chili

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After an active summer, fall is a time for reflection. It’s a time when we begin turning inward. The body is often ready for a health tune-up this time of year. Thankfully, Mother Nature has us covered, offering an array of nourishing seasonal foods that come right from the earth.

Pumpkin Chicken Chili

Enjoy this Pumpkin Chicken Chili recipe from our Nurture with Nature cookbook. Fall is a great time of year to enjoy a homemade Chili. Pumpkin and chicken add a light, nutrition-filled twist to this traditional dish. At home, top it with plain Greek yogurt to add even more protein (and its healthier than sour cream!)

For more seasonal inspiration, you can purchase a copy of the cookbook from our Great Things Boutique!

Pumpkin Chicken Chili
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 ½ pounds ground chicken
2 (15-oz.) cans diced tomatoes, undrained
1 (15-oz.) can pumpkin purée
3 tablespoons olive oil
2 cups low-sodium chicken broth
1 ½ tablespoons chili powder
1 tablespoon cumin
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can white kidney beans, drained and rinsed
Salt and freshly ground pepper

Directions:
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. Add tomatoes, pumpkin, broth, chili powder, cumin, and ½ teaspoon 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.