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As Featured in Molly Green Magazine Newsletter, Fall, 2016

Noreen's Kitchen, Chicken and Pumpkin Chili
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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Chicken & Pumpkin Chili

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INGREDIENTS​​

2 pounds, boneless skinless chicken breasts or thighs cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 Poblano peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 28 ounce can of diced tomatoes and chilies
1 15 ounce can black beans
1 15 ounce can cannellini beans,
1 15 ounce can pinto beans
1 15-ounce can solid pack pumpkin
2 cups chicken broth
¼ cup chopped, fresh cilantro
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon chipoltle chili powder
½ teaspoon allspice
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder


STEP BY STEP INSTRUCTIONS​​​​


Heat olive oil in a large, deep, heavy bottomed skillet over medium high heat.

Cook chicken until there is no more liquid in the bottom of the pan and you can hear a sizzle.

Add the onion, peppers, cilantro and garlic to the pan and toss to coat in the oil.  Allow to sauté’ for a few minutes.

Drain and rinse beans and set aside.

Add all of the spices to the skillet and stir well to combine.  This will allow them to become slightly toasted and more flavorful.

Add diced tomatoes and green chilies as well as the beans and the pumpkin to the pan and stir well to combine.  The mixture will be a bit thick at this point.

Add half of the chicken stock and stir well.  Keep adding chicken stock until you reach a not to thick, but not too soupy consistency.  You may add all of it if you like, I added all but a half of a cup and got the perfect thickness.

Reduce heat to medium and allow chili to simmer for 15 to 20 minutes. 

Remove from heat and allow to rest for 10 minutes before serving.

Serve with your favorite chili toppings.  We enjoy sour cream, shredded cheddar and fresh cilantro.
 

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ENJOY!

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