IN the Kitchen

Pumpkin & White Bean Chicken Chili

by Lorin Gaudin

IN RECENT YEARS, pumpkin has had a bad reputation. Blame it on Pumpkin Spice everything, but truth is, fresh or canned pumpkin purée is a great savory ingredient— no funky pie spices or sticky sweetness. Pumpkin gives body and a bit of heft, along with a bright, earthy flavor to soups, curries, pancakes and yes, chili. While beef can be a great partner with pumpkin, October and November temperatures tend to be cool, not cold, making chickenbased chili a great option. Keep things easy with a storebought rotisserie chicken or go ahead and roast your own. Cooked together with poblano peppers, white beans and pumpkin, it’s all about fall in a bowl, and the best way to turn around pumpkin’s bad rep.