Pumpkin Chicken Chili

Pumpkin Chicken Chili

• • 2 tablespoons olive oil

  • 2 pounds chicken breasts (about 3 large breasts)

  • salt and pepper

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1/2 cup diced onion

  • 4 garlic cloves, minced

  • 3 ripe tomatoes, diced

  • 2 cans (14 ounces each) Great Northern Beans, undrained

  • 1 can (14 ounces) pumpkin

  • 1 can (14 ounces) broth (vegetable, chicken or beef)

  • 1 tablespoon honey

  • 2 teaspoons cumin

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon nutmeg

  • sour cream, cheese, crackers, chopped green onions, pickled jalapenos, etc, for garnish

Heat 1 tablespoon olive oil in a skillet over medium heat. Butterfly the chicken breasts and season each side with salt and pepper. Cook chicken just until cooked through, then shred with two forks.

Meanwhile, heat the other tablespoon olive oil in a stock pot. Cook the carrots, celery and onion until softened, about 7 minutes. Add the garlic and tomatoes and cook for 2 more minutes. Add the remaining ingredients, including the shredded chicken. Bring to a boil, then simmer over medium low heat for about 45 minutes until the flavors have deepened, then add more salt and pepper if needed.

Yields about 6-8 servings

Recipe from Curly Girl Kitchen