Pumpkin Chicken Chili

• 2 tablespoons canola oil
• 1 large vidalia onions, chopped or 1 14 cups chopped vidalia onions
• 1 large red onions, chopped or 1 14 cups chopped red onions
• 2 poblano peppers, diced or 34 cup diced poblano pepper
• 1 medium orange bell peppers, diced or 1 cup diced orange bell pepper
• 16 ounces ground white chicken meat, preferably organic
• 1 cup pumpkin puree
• 28 ounces canned diced tomatoes
• 1 tablespoon tomato paste
• 4 cups low sodium chicken broth
• 1 bay leaf
• 1 (15 ounce) can white beans, drained and rinsed (such as navy beans)
• 2 garlic cloves, minced or 2 teaspoons minced garlic
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons fresh ground black pepper
• 1 teaspoon sweet smoked paprika
• 1 dash cinnamon
• 1 dash allspice
• fresh cilantro, chopped, for garnish
• scallion, cut crosswise into thin slices, for garnish
• avocado, diced, for garnish

1. Heat the oil in a large pot over medium-high heat.
2. When the oil shimmers, add the onions, chili peppers and bell pepper and cook, stirring frequently, until tender, about 5 minutes.
3. Add the chicken and cook, stirring occasionally, until it has browned, about 10 minutes.
4. Stir in the pumpkin puree, tomatoes, tomato paste, chicken broth, bay leaf and beans.
5. Bring to a boil, then reduce the heat to medium-low and add the garlic, cumin, chili powder, black pepper, paprika, cinnamon and allspice.
6. Cover and simmer, stirring occasionally, for 30 minutes.
7. To serve, divide the chili into individual bowls and garnish each portion with cilantro, scallions and/or avocado, as desired.

canola oil, vidalia onions, red onions, peppers, orange bell peppers, ground white chicken meat, pumpkin puree, tomatoes, tomato paste, chicken broth, bay leaf, white beans, garlic, cumin, chili powder, fresh ground black pepper, sweet smoked paprika, cinnamon, allspice, fresh cilantro, scallion, avocado

Taken from www.food.com/recipe/pumpkin-chicken-chili-509620 (may not work)