WetLeather Recipe Database - food for bikers

Name:	White Bean, Chicken, Pumpkin Chili	Contributor:	Jack Tavares
Description:	White Bean, Chicken, Pumpkin Chili	Posted:	2005-10-30
Key words:	chicken, chili	Category:	Main Dishes
ID:	661	Updated:	2006-04-11 22:07:41
Ingredients:	1 Tbsp olive oil 1 large onion, chopped (~2 cups) 4 cloves garlic, minced 1/4 tsp white pepper 1-1/2 lb boneless, skinless chicken breast halves, cut into 1" cubes 1-2 tsp salt 1-1/2 lb fresh pumpkin, seeds & fibers removed 1 can (15 oz) chicken broth 5-6 C (three 20-oz cans) cannellini beans, rinsed and drained 1 can (4 oz) chopped mild green chilis 2-3 tsp ground cumin 1-2 tsp green Tabasco sauce 1/4 c minced cilantro
Preparation:	Heat olive oil in Dutch oven over medium heat. Cook onion in oil 1 minute. Add garlic and pepper, and cook 1 minute longer. Add chicken and salt, and cook for 10 minutes, stirring occasionally. Microwave pumpkin on high for 3 minutes. When cool enough to handle, peel and cut into 1" chunks to measure 3 cups. Store any remaining pumpkin in refrigerator for up to a week or in freezer for up to 3 months. Stir in broth, beans, pumpkin, chilis, cumin and Tabasco sauce; cook for 15 minutes over low heat, until chicken is done and pumpkin is easily pierced with a fork. Taste and adjust seasonings. Serve hot, topping each serving with a pinch of cilantro.
Notes:	We had chicken, we had a hand full of small pumpkins. Add Google and I found this: White Bean, Chicken and Pumpkin Chili This is quite tasty. It is rather mild, but still tasty. It isn't terribly appealing visually. It is a rather beige meal. I used quite a bit more garlic than they suggested, I used "medium" canned chilis. If I had had any proper peppers about, I would have thrown one or two of those in there. I also did not have green Tabasco, but Sri Racha (sp?) worked just as well. A very hearty "chili" for a rainy sunday night. And we have leftovers all packed for lunches for the week. Serves 8
Equipment: