It’s officially September, and that means it’s officially Chili Season!!! Check out this awesome chili recipe to welcome in the autumn!
Serving size: 2 cups chili and 1 tbs pepitas
Ingredients:
- 15 oz can kidney beans, rinsed and drained **reserve 1/4 cup liquid
- 1 lb yam, peeled and cut into 1′ cubes (use pre cut butternut in place if you prefer)
- 2 tsp garlic, minced
- 1 medium yellow onion, diced small
- 12 + oz low sodium chicken broth
- 4 cups shredded grilled boneless chicken breasts *hint: a rotisserie chicken is about 4 cups chicken once you remove all the meat; no skin/bones
- 2 tsp worcestershire sauce
- 2 tsp ground cumin
- 1 tbs chili powder
- 1 tsp smoked paprika
- 1 cup white corn kernels (canned ok, rinse first)
- toasted pepitas (little green pumpkin seeds)
- bunch cilantro, for garnish
- olive or canola cooking spray
Directions
- Pre-heat oven to 350 degrees Fahrenheit
- place prepared yams or squash into a medium bowl. Spray with cooking oil and toss to coat evenly. Spread evenly onto a baking sheet or stone and bake for 25 minutes, or until tender. When ready, remove from oven and let cool a bit.
- Coat a large skillet with cooking spray and heat over med-high heat. When skillet is hot add diced onions and cook until they are tender and browning, about 3-4 minutes. Add garlic and seasonings. Cook for about 3 more minutes until fragrant
- Puree half of the kidney beans with reserved liquid in your blender. Add puree and all remaining ingredients to skillet. Use 12 oz, broth adding more if you want your chili a thinner consistency. Heat to boiling, stirring often. Reduce heat to low and simmer, covered, for 30 minutes
- Portion and add pepitas and garnish with a sprig of cilantro
