close up chicken chili

Have you ever made a recipe so tasty that you wanted to have it for breakfast? Well, that is what I created. I ate a whole bowl for breakfast two days in a row!

It’s a new recipe I created for the Recipe ReDux theme this month – using a 2013 predicted food trend in a one-pot soup or stew recipe. There are so many creative people in this blog link up, that I can’t wait to see what they have cooked up!

Each new year, I get eager to read more about predicted food trends. I love to learn about the up and coming foods and issues not only for myself, but also in my profession as a registered dietitian, where staying up-to-date is essential.

The trends that stuck out to me this year involve how veggies are going to move to the center of the plate – meaning meals will include more vegetables, which is obviously a great thing! Last year, the hot vegetable was kale. This year it’s predicted to be cauliflower, pumpkin and other dark green leafy vegetables. For more on trends, visit Janet Helm’s website “Nutrition Unplugged” for great insight.

Here is the delicious dish that kept me wanting more every time I took a bite:

Pumpkin Chicken Chili

Serves 6 (1-cup servings)

Ingredients:

  • 1 pound 99/1 ground chicken
  • 3 garlic cloves, pressed or minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup water
  • 3/4 cup pumpkin puree
  • 1 (15 ounce) jar black bean and corn salsa, medium heat
  • 1 (15 ounce) can petite diced tomatoes with sweet onion
  • 1 cup reduced-fat, shredded cheddar cheese, for topping

Directions:

  1. In a large, deep saute pan, brown chicken with garlic over medium-low heat, breaking up chicken into smaller pieces during cooking.
  2. Add chili powder, cumin and oregano.  Stir in until fragrant, about 30 seconds.
  3. Add water, pumpkin puree, salsa and tomatoes.  Simmer, stirring occasionally, for 15-20 minutes.
  4. Serve with reduced-fat, shredded cheese.

This recipe is a great way to get your family to eat more pumpkin, without really even realizing it.  Pumpkin is a great source of vitamin A (great for healthy skin and immunity) and we don’t need to wait until fall to serve up this delicious squash.  In fact, you may have a can of pumpkin in your pantry right now!  The oregano is the trick to the amazing flavor in this chili.  Don’t omit it.  And this chili also makes a great filling for cheese quesadillas or as a dip for whole grain tortilla chips.

What’s your favorite way to serve up pumpkin?  (Besides dessert!)

cheesy pumpkin chili

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