I had a bit of a tough time getting an appetizing picture of today’s dish. Chili isn’t very attractive, is it? I suppose topping it with a colorful garnish would have helped a bit. Oh well. Chili does have a couple of things going for it though – it’s a very tasty one pot meal that comes together quickly. Plus, chili always tastes better the next day so the leftovers are fantastic. I’ll take those qualities over beauty any day!
I’ve actually never been a huge fan of the traditional tomato based bean and ground beef chilis, but I really love white bean and chicken versions and decided it would be fun to make a variety starring pumpkin! Along with the chicken, cannellini beans, and pumpkin puree, I also added in cumin, coriander, nutmeg, and a touch of cream. The resulting chili was really nicely balanced and a huge hit!
Pumpkin and White Bean Chicken Chili
1 tablespoon canola oil
4 boneless, skinless, chicken breasts, cut into bite sized cubes
1 yellow onion, chopped
2 garlic cloves, minced
2 cups low sodium chicken stock
1 15-ounce can pure pumpkin puree
2 15.5-ounce cans cannellini beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/3 cup heavy cream
Heat canola oil over medium heat in a large nonstick stockpot and sauté chicken for 5 to 7 minutes or until cooked through and no longer pink in the center. Place cooked chicken in a small bowl and add chopped onion to the pot. Sauté for 5 to 7 minutes or until softened; add garlic and sauté one additional minute. Add chicken stock, pumpkin puree, beans, cumin, coriander, nutmeg, and salt to the pot and bring to a boil; reduce to a simmer over medium low heat and simmer 30 minutes uncovered. Stir in cooked chicken and heavy cream. Makes 4 servings.
Nutrition: 648 calories, 20.1g fat, 13.3g fiber, 69.6g protein per serving
Cost: $2.58 per serving