PUMPKIN CHILI COOKED IN A DUTCH OVEN



I was skeptical when I first heard of Pumpkin Chili.  I have always associated pumpkin with pie, muffins, bread, and numerous other sweet goodies.  Never did I associate it with chili.


After having tasted pumpkin chili, I have had a change of heart.  Pumpkin chili is delicious !  To be honest, you can’t taste the pumpkin.  It’s more of a filler and gives the chili and thicker, creamier texture.



If you don’t have a Dutch Oven, you can use a large pot!


INGREDIENTS

  • 2 lbs boneless chicken, cubed
  • 2 tablespoon olive oil
  • 3 cups fresh Pumpkin, cubed 1/2 inch
  • 1 large onion, chopped
  • 1 medium poblano pepper, finely chopped
  • 1 large red bell pepper, 3/4 inch pieces
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • Dash of cayenne pepper
  • 14 ounces chicken broth
  • 1/2 cup water
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • Fresh cilantro


DIRECTIONS

In a Dutch Oven or large pot, heat oil over medium high heat

Add chicken and cook until browned. About 5 minutes.

Remove chicken; add Pumpkin, onion, poblano and, bell peppers to Dutch oven

Cook until Pumpkin begins to get tender and onions become translucent.

Add chicken, cocoa powder and spices to Pumpkin mixture; mix to coat.

Add broth, water and, cream; bring to a boil reduce heat simmer covered for 30 minutes or until Pumpkin is tender

Serve with fresh cilantro (optional)

 Note:  You can add black beans if you like.