Chicken, White Bean Chili with Pumpkin
Felix, that crazy reincarnate. We don't know where he comes
up with these stories or recipes for that matter but this
is what he told us when he last graced our establishment.
I'll keep it short. After getting tossed around by the Oaksters
into the watermelon field (see Felix's Watermelon Salad).
I met a lovely spice vendor named Alessandra in the Casbah
near Sherwood Forest. We bonded immediately. Drank wine, talked
about food it seemed forever. Then she challenged me. Not
one to be shy in the kitchen-I emancipated the pantry and
stove (made quite a mess I did). The results were-she professed
her love and wanted to marry me immediately. Felix was nice
enough to share this with us right before he left town.
2 tablespoons chili powder
1 tablespoon ground cumin
1 half teaspoon salt
1 half teaspoon black pepper
1 eighth teaspoon cayenne pepper
1 pound organic boneless, skinless chicken breasts, cut into
1 tablespoon olive oil
1 sweet onion, chopped
1 red or yellow bell pepper, chopped
1 jalapeņo, seeded and minced
2 garlic cloves, minced
3 cups peeled and cubed pumpkin, buttercup squash or acorn
30 ounces chicken broth
1 can cannellini beans or white navy beans rinsed and drained
1 can diced tomatoes, undrained
2 tablespoons tomato paste
1 half teaspoon dried oregano
2 tablespoons lime juice
Garnishes: sour cream, sliced jalapeņos, chopped fresh cilantro
- Mix the first 5 ingredients in a small bowl.
- Mix the spices in a small bowl also.
- Combine chicken and 1 tablespoon spice blend in a medium
bowl, flip to coat. Set aside remaining spice blend.
- Heat the olive oil in a large pot over medium heat; add
the chicken and cook, stirring often until no longer pink.
- Add the onion, bell pepper and the jalapeņo to soup pot.
Cook over medium heat, stirring often, 5 minutes or so.
Stir in garlic and the remaining spice blend. Stirring constantly,
approx 1 minute.
- Add the pumpkin or squash and the next 5 ingredients
to the pot. Bring soup to a boil, reduce heat and simmer
while covered, 25 minutes or until pumpkin/squash is tender.
Return chicken to pot; simmer until heated through. Remove
from heat, and stir in limejuice. Garnish, if desired. Can
refrigerate for up to 3 days.
RETURN TO RECIPE