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January 6, 2018

Chicken Chili

Black Bean Pumpkin Chicken Chili

Chicken Chili 2

Chicken Pumpkin Black Bean Chili 

2 tablespoons canola oil

1 1/2 cups diced sweet onion (about 8 ounces)

4 large cloves garlic, minced, or to taste

1 1/2 cups chopped orange bell pepper (about 7 ounces)

4 cups chicken broth

2 pounds frozen roasted fresh pumpkin, about 4 cups (thawed, pureed creamy with the broth before using)

2 pounds cooked chicken breast, cubed

1 (15 ounce) can black beans, not drained

2 (14.5 ounce) can diced tomatoes, not drained

1-2 tablespoons chili powder, to taste

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon minced jalapeno, with seeds, or to taste

2 teaspoons ground black pepper

1/2 cup plain Greek yoghurt

1/2 cup loosely chopped cilantro

 

In large stockpot, heat canola oil to medium high and sauté the onion about 3 minutes. Add the garlic and red bell pepper; sauté 1 more minute. Add the chicken broth, pumpkin, and chicken breast pieces. Then add black beans, diced tomato, chili powder, cumin, paprika, oregano, cayenne, and jalapeno. Simmer 20 minutes. Ladle into bowls. Top with plain Greek yoghurt (about 1 ounce each), plus cilantro as garnish. Makes 8 servings, about 19 ounces each.

-Recipe from Cyndi Harles