I have already made this twice, and I only discovered the recipe a week ago. SO GOOD. Jordan and I don't even LIKE chili that much... but this recipe is AMAZING. And pretty healthy! And fairly cheap! It's basically the perfect recipe.
About 2 lbs skinless, boneless chicken breasts and/or thighs, roughly chopped into bite-size chunks
3 15-oz cans of Cannellini beans (or Great Northerns), drained and rinsed
1 large sweet onion, chopped
2 4-oz cans of chopped green chiles
2 heaping Tablespoons of canned 100% pumpkin
2 cups fresh or frozen corn (about 2 cob’s worth)
1 ¾ cup low-salt chicken stock
1 12-oz can of low-fat evaporated milk
4 Tablespoons of olive oil
1 Tablespoon chili powder
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Salt and pepper to taste
2 Tablespoons of fresh cilantro, chopped (optional)
¾ cup sharp cheddar, grated (optional)
Directions:
1. Rinse chicken and pat dry. Chop into bite-size chunks. Sprinkle with a little salt, pepper and a pinch of chili powder.
2. In a large heavy skillet, heat about 2 tablespoons of olive oil over med-high heat. Saute the chicken until starting to brown on all sides and cooked through (no longer pink inside). About 5 minutes.
3. In a large stock pot, saute the onion in two tablespoons of olive oil until soft and tender (about 8 minutes). Stir frequently to avoid burning. Add the garlic, green chiles and all the dry spices – stir another 5 minutes.
4. Add the cooked chicken, beans, corn, stock, milk and pumpkin. Combine well and simmer for about 30 minutes. Taste from time to time and adjust seasonings as desired.
5. Garnish with cilantro and cheddar (if desired) and serve hot.
SO DELICIOUS!!!! WE LOVED IT!
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