Haute Plates

Pumpkin & White Bean Chicken Chili Yield: Serves 4-6

INGREDIENTS

1 (14.5-ounce) can white beans, rinsed, drained and set aside 2 Tablespoons extra-virgin olive oil 1 large yellow onion, diced 1 jalapeño pepper, seeded and minced 2 medium poblano peppers, seeded and diced 4 garlic cloves, minced 1 package Carroll Shelby’s White Chicken Chili Kit, spice packet only 1 can pumpkin purée (NOT pumpkin pie filling) 3 cups low-sodium chicken broth 1 rotisserie chicken, skin removed and shredded (about 4 cups)

GARNISHES

Sour cream, to taste, for serving Crushed tortilla chips, for serving Shredded cheddar or Pepper Jack cheese, for serving Chopped flat leaf parsley, for serving

DIRECTIONS

Heat oil in a large pot or Dutch oven over mediumhigh heat, then add onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add garlic and cook for one minute more. Add spice packet from Carroll Shelby White Chicken Chili Kit. Stir until well combined. Add pumpkin purée and 3 cups of chicken broth; bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Stir in shredded rotisserie chicken and reserved can of drained and rinsed white beans. Bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt, if necessary. If the chili looks brothy or a bit thin, allow it to sit and thicken. The longer it sits, the thicker it becomes.

Ladle chili into bowls and serve it as is or with garnishes.

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