poblano pumpkin chicken chili

happy thanksgiving week! what are your plans for the holiday? we're heading to galveston to see family and friends, cook and devour lots of deliciousness, and otherwise be as sedentary as humanly possible. i can't wait!

so, this is not a thanksgiving meal recipe. BUT, it would be an awesome meal for sometime early this week because it's 1. easy, 2. healthy, 3. insanely good. the pumpkin gives the chili creaminess and a touch of sweetness, and the poblanos give it a heavenly warmth. sprinkle a little parm on top and garnish with avocado... oh man. i want another bowl right now.

let's get some feel-good food in before turkey day!

poblano pumpkin chicken chili
serves 3-4 (easily doubled!)

here's what you'll need:
1 tblspn. olive oil

1 small red onion, diced

1 poblano pepper, chopped

1.5 cups chicken broth

1 can cannellini beans, drained and rinsed

1/2 can of pumpkin

3 garlic cloves, minced
1 tsp. chili powder

1 tsp. cumin
1/2 tsp. dried oregano
1 tsp. freshly ground black pepper

1 bay leaf

2 chicken breasts, cooked and shredded (i used rotisserie chicken from the grocery store. make it easy on yourself, people; you have enough cooking coming up in just a few days!!)
1 avocado, sliced, for garnish
1/2 cup grated parmesan cheese, for garnish
2 chopped green onions, for garnish

heat olive oil in a large pot over medium-high heat. add onions and pepper and cook, stirring frequently, for 5 minutes.

stir in chicken broth, beans, and pumpkin and bring to a boil. reduce the heat to low and add garlic, chili powder, cumin, oregano, pepper, bay leaf, and chicken. cover and allow to simmer for 35-40 minutes, stirring occasionally.

ladle in bowls and garnish with avocado, parmesan, and green onions. i served ours with toasted buttery ciabatta. it's safe to say this is one of our new favorite meals! hope y'all will enjoy it as much as we did :)

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