This pumpkin chili recipe is not just for Halloween entertaining.
Makes 8 to 10 servings
2 tablespoons canola oil
1 large Vidalia onion, chopped (1 ¼ cups)
1 large red onion, chopped (1 ¼ cups)
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2 poblano chili peppers (stems, seeds and membranes removed), diced (3/4 cup)
1 medium orange bell pepper, diced (1 cup)
16 ounces ground white chicken meat, preferably organic
1 cup pumpkin purée
28 ounces canned diced tomatoes
1 tablespoon tomato paste
4 cups low-sodium chicken broth
1 bay leaf
One can (15-ounce) 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
1. 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 and the chicken is nearly cooked, about 10 minutes.
2. 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.
3. To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.
Note: To make this vegetarian, replace the chicken with additional beans and use vegetable broth instead of chicken broth.
Adapted from Elaine Gordon, creator of the healthful-eating site www.EatingbyElaine.com. Tested by Toni Sandys for The Washington Post.