Bring on the Pumpkin

Pumpkin is the fall’s version of shrimp in Forest Gump. Pumpkin pie, pumpkin pancakes, pumpkin muffins, pumpkin soup, pumpkin spice lattes, pumpkin … chili! While I’m not a fan of the PSL craze I can totally get behind the rest.

Fall is also the perfect time to drink hot tea and eat soups and chili for dinner. After an afternoon of playing Cars 3 demolition derby or Rescue Bots outside I could use all the warming help I can get!

This chili is the easiest fall meal I have in rotation, period, full stop AND hits all the fall notes. Perfectly combining the sweetness of pumpkin with the crisp fresh taste of green salsa and smooth texture of white cannelloni beans. Add in chicken and you have a perfectly balanced (quick) dinner 👌

and if you are craving even more pumpkin, Trader Joe’s has an incredible selection of pumpkin foods from coffee to muffin mix!

SERVINGS/NUTRITION

6 servings / 303 calories - 2.3 fat - 33g carbs - 28g protein

INGREDIENTS

2 cans cannelloni beans
2 jars of salsa verde
2 cans pumpkin purée (not sweetened)
Chicken options
- 2 cans of chicken - drained
- 1 rotisserie chicken
- 2 chicken breasts cooked as you like and then pulled

DIRECTIONS

Stovetop

Drain chicken in sink (if using canned chicken) and put in medium size pot.
Bring the heat to medium. Mix and stir chicken, adding cumin and paprika to taste, until chicken is slightly browned
add in remaining ingredients and stir, allowing chili to bubble.
Once chili has begun to lightly boil, lower temperature to low or simmer and leave on stovetop for 1-3 hours.
Serve alone or with avocado or chips
Enjoy your taste of fall!!