Pumpkin Chili
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.
These photos were taken by Paul Oller, a volunteer here at the park where I work (Historic Washington State Park). They were taken as one of our Dutch Oven classes prepared this delicious recipe. Can you imagine how good this would taste on a cool evening?
If you don’t have a Dutch Oven, you can use a large pot.
If you would like to try this recipe, just keep scrolling until you reach the end of the photos.
INGREDIENTS
- 2 lbs boneless chicken, cubed
- 2 tablespoon olive oil
- 3 cups fresh Pumpkin, cubed 1/2 inch
- 1 large onion, chopped
- 1 medium pablano 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, pablano 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.
