PUMPKIN CHICKEN CHILI

Pumpkin Chicken Chili image

Provided by Katie Lee Biegel

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 16

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2 tablespoons olive oil
1 large onion, diced
1 Fresno chile, seeds removed for less heat if desired, minced
4 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 bay leaf
One 15-ounce can pumpkin puree
4 cups shredded chicken (from 1 whole rotisserie chicken)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained and rinsed
One 16-ounce bag frozen corn, thawed (or 3 to 4 cups fresh corn cut from the cob)
6 slices Cheddar, from the deli
Greek yogurt or sour cream, sliced scallions and tortilla chips for serving, optional

Steps:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.