I’m beginning to notice, as I plan food for the week, that I have a clear affection for chili. Something about a big, hearty warm bowl of chili makes me feel cozy and satisfied. Even though my favorite chili is the kind Hubbs makes (no recipe needed- he just throws stuff in there), I’m always up for experimenting with new (healthier) types of chili.
So that’s what I did when I toyed around with a
Seasonal Chicken Chili
What makes this recipe ‘seasonal’? Take a closer look…
Yes, OK, it’s blurry, but it’s PUMPKIN puree! It may sound like an odd addition, but I discovered you don’t really taste it very much, and it provides an extra nutrient punch with antioxidants and a ton of beta-carotene (vitamin A) and even some vitamin K.
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 2 jalapenos, seeded and finely chopped
- 2 garlic cloves, minced
- 1 lb ground chicken
- 1 can diced tomatoes
- 1 can pumpkin puree
- 3/4 cup water
- 1 can kidney beans
- 1 Tbsp chili powder
- 1 tsp cumin
Another thing I love about chili? It’s simplicity during preparation. Chop your veggies.
Over medium high heat, sauté them in the olive oil until soft (5ish minutes)
Then add your ground chicken. Cook and stir.
Once the chicken is cooked thoroughly, add in the rest of the ingredients, except for the beans. We don’t want them to get too mushy.
Bring to a boil.
Then reduce to low and let it simmer for about 30 minutes.
Check on the sleeping baby.
Then add your beans and simmer for another 10.
Laddle it into bowls, top with sour cream (or plain Greek yogurt) and parsley.
The chili was hearty and I loved the texture and healthy ingredients. However, I found myself having to add in a decent amount of hot sauce to give it some flavor and kick.
I want to make this again, but feel like it needs more spice to really make it a well-rounded recipe.
So I was hoping I could ask some of you spice experts for some help.
What do I need to add next time?