Chili is a wonderful dish for cooler weather. It doesn’t just make a perfect comfort dinner; it is also great to serve on game days. White chili, made with chicken (or turkey), vegetables, and white beans is a lighter version of a classic chili. I kicked it up a notch by adding pumpkin flavors to make it a nice seasonal dish.
- 1–2 Tbsp. vegetable oil
- 1 small Vidalia onion, diced
- 2 cups diced pumpkin
- 1 lb. ground chicken
- 3 garlic cloves, grated or minced
- 1 (15-oz.) can cannellini beans
- 2 cups vegetable stock
- fresh cracked pepper
- ½ tsp. chili powder
- 1 tsp. cumin
- 1 Tbsp. minced fresh cilantro
- In a large pot, heat up oil over medium heat.
- Add diced onion and pumpkin, and sauté for 3–5 minutes.
- Add ground chicken, cover, and cook until chicken is almost cooked. Stir often and break up clumps of meat.
- Grate or mince in garlic, and stir well.
- Drain and add beans. Stir and cook for a couple of minutes.
- Add vegetable stock, salt, pepper, chili powder, and cumin. Stir well and cook on medium-low heat for 15–20 minutes, covered. Stir occasionally.
- Stir in minced cilantro before serving.
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