|Name:||White Bean, Chicken, Pumpkin Chili||Contributor:||Jack Tavares|
|Description:||White Bean, Chicken, Pumpkin Chili||Posted:||2005-10-30|
|Key words:||chicken, chili||Category:||Main Dishes|
|Ingredients:||1 Tbsp olive oil
1 large onion, chopped (~2 cups)
4 cloves garlic, minced
1/4 tsp white pepper
1-1/2 lb boneless, skinless chicken breast halves, cut into 1" cubes
1-2 tsp salt
1-1/2 lb fresh pumpkin, seeds & fibers removed
1 can (15 oz) chicken broth
5-6 C (three 20-oz cans) cannellini beans, rinsed and drained
1 can (4 oz) chopped mild green chilis
2-3 tsp ground cumin
1-2 tsp green Tabasco sauce
1/4 c minced cilantro
|Preparation:||Heat olive oil in Dutch oven over medium heat. Cook onion in oil 1 minute. Add garlic and pepper, and cook 1 minute longer. Add chicken and salt, and cook for 10 minutes, stirring occasionally.
Microwave pumpkin on high for 3 minutes. When cool enough to handle, peel and cut into 1" chunks to measure 3 cups. Store any remaining pumpkin in refrigerator for up to a week or in freezer for up to 3 months.
Stir in broth, beans, pumpkin, chilis, cumin and Tabasco sauce; cook for 15 minutes over low heat, until chicken is done and pumpkin is easily pierced with a fork. Taste and adjust seasonings.
Serve hot, topping each serving with a pinch of cilantro.
|Notes:||We had chicken, we had a hand full of small pumpkins.
Add Google and I found this:
White Bean, Chicken and Pumpkin Chili
This is quite tasty. It is rather mild, but still tasty. It isn't terribly appealing visually. It is a rather beige meal.
I used quite a bit more garlic than they suggested, I used "medium" canned chilis. If I had had any proper peppers about, I would have thrown one or two of those in there.
I also did not have green Tabasco, but Sri Racha (sp?) worked just as well.
A very hearty "chili" for a rainy sunday night. And we have leftovers all packed for lunches for the week.