2 tablespoons canola oil
1 large Vidalia onion, chopped (1¼ cups)
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1 large red onion, chopped (1¼ cups)
2 poblano chili peppers, diced (¾ cup)
1 medium orange bell pepper, diced (1 cup)
1 pound ground white chicken meat, preferably organic
1 cup pumpkin purée
1 can (28 ounces) diced tomatoes
1 tablespoon tomato paste
4 cups low-sodium chicken broth
1 bay leaf
1 can (15 ounces) white beans, such as navy beans
2 cloves garlic, minced (2 teaspoons)
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons freshly ground black pepper
1 teaspoon sweet smoked paprika
Fresh cilantro, chopped, for garnish
Scallions, cut crosswise into thin slices, for garnish
Avocado, diced, for garnish
Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken and cook, stirring occasionally, until it has browned, about 10 minutes.
Stir in the pumpkin purée, tomatoes, tomato paste, chicken broth, bay leaf and beans. Bring to a boil, then reduce the heat to medium-low and add the garlic, cumin, chili powder, black pepper, paprika, cinnamon and allspice. Cover and simmer, stirring occasionally, for 30 minutes.
To serve: Divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.
Serves eight to 10.
Cook's note: To make this vegetarian, replace the chicken with additional beans and use vegetable broth instead of chicken broth.
Nutrition values per serving (assumes 10): 210 calories, 15 g protein, 23 g carbohydrates, 8 g fat, 2 g saturated fat, 40 mg cholesterol, 80 mg sodium, 5 g dietary fiber, 6 g sugar.
Adapted from Elaine Gordon, EatingbyElaine.com.