Pumpkin Chicken Chili

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This is my spin on a white chicken chili. The pumpkin adds veggies, creaminess, vitamins, and fiber. I use ground chicken instead of shredded chicken because I really like the mouth feel and think it is easier to eat with a spoon.

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Ingredients:

1 1/2 lbs ground chicken
5 large carrots, peeled and diced
3 cups cooked cannellini beans (if canned, drained and rinsed)
1 1/2 -3 cups pumpkin puree
1 large yellow onion, diced
3-4 cloves garlic, minced
2 tbsp taco seasoning (my recipe)
1 tbsp olive oil for cooking
1 tbsp parsley, dried
2 tsp dried cumin
1-2 tsp dried ancho chili powder
1 tsp salt
8 cups bone broth
Garnishes:
- plain yogurt
- lemon wedge
- hot sauce
- fresh parsely

Instructions:

Prep your vegetables by washing, peeling and dicing the carrots, dicing the onion, and mincing the garlic.
Heat a large stock pot to low – medium heat.
Add olive oil to pot.
Add onions and carrots and sauté for 4-5 minutes.
Add ground chicken to the pot. Let the chicken cook fulling, breaking larger chunks into smaller pieces with your spoon or spatula.
Once the chicken is cooked, add the garlic and spices to the pot.
Mix the content of the pot around, coating the carrots, onion, and chicken with the spices.
Add broth and pumpkin puree.
Simmer together with the lid on for 15 minutes.
Add cooked cannellini beans. You can cook them ahead of time in a pressure cooked or used canned beans. If using canned beans, drain the brine and rinse the beans throughly.
Let the chili simmer for an additional 10 minutes.
Add garnishes and serve warm.

Bon Appetit!

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