I don’t know about you, but when the Fall weather makes its way into the Tristate, I’m ready to cook all the things!

I figure, why not share my love of cooking and the recipes i’ve gathered/modified along the way with you.

For our first Foodie from Home edition, we’re making White Bean Chicken Chili…with a surprising ingredient..

Pumpkin! Well, pumpkin puree to be exact. No, the pumpkin puree doesn’t add a pumpkin pie flavor. And yes, it does make the soup creamier and yes, even a bit better for you, because of the added fiber.

The base of this recipe is simple and you can add or subtract most ingredients and still end up with a great meal.

FOR THIS RECIPE:

3 chicken breasts
a couple cloves of garlic
half a red onion
extra virgin olive oil
1 can of green chiles
1 can of diced, stewed tomatoes
1/2 a container of low sodium chicken broth
2 cans cannellini beans
1/2 a 32 oz container of chicken broth or stock
one can of pumpkin puree.

Dice your onion of choice (I had half a red onion at home so I used that) and smash/peel three cloves of garlic.

Add that to a pot and sauté with a tablespoon or two of extra virgin olive oil.

Let the onions and garlic cook down for a few minutes, then add your chicken breast and additional EVOO if your pot is dry.

Season your chicken with cumin and rosemary. (Again, you can add or subtract ingredients/seasonings here but the cumin really adds a great chili flavor).

Flip the chicken breast, cook a little longer and then add 2 cans of diced tomatoes, 1 can of green chiles, 2 cans of cannellini beans, 1/2 the container of chicken broth and stir.

Next, add your can of pumpkin puree! It doesn’t change the flavor, rather, adds a creaminess to the chili.

Now, let the soup simmer on low for 25-30 minutes.