Pumpkin Chicken Chili

Name: Pumpkin Chicken Chili
Total time: 135 min
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 Fresno chile, finely minced (remove seeds for milder flavor); 4 cloves of garlic, finely minced; 1 tbsp chili powder; 1 1/2 tsp ground cumin; 1 bay leaf; 1 can (15 oz) of pumpkin puree; 4 cups shredded chicken (from a whole rotisserie chicken); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 4 cups low-sodium chicken broth; 2 cans (15.5 oz each) cannellini beans, drained and rinsed; 1 bag (16 oz) frozen corn, thawed (or 3 to 4 cups fresh corn kernels); 6 slices Cheddar cheese (from the deli); Optional toppings: Greek yogurt or sour cream, sliced scallions, tortilla chips for serving

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Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 Fresno chile, finely minced (remove seeds for milder flavor)
4 cloves of garlic, finely minced
1 tbsp chili powder
1 1/2 tsp ground cumin
1 bay leaf
1 can (15 oz) of pumpkin puree
4 cups shredded chicken (from a whole rotisserie chicken)
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cups low-sodium chicken broth
2 cans (15.5 oz each) cannellini beans, drained and rinsed
1 bag (16 oz) frozen corn, thawed (or 3 to 4 cups fresh corn kernels)
6 slices Cheddar cheese (from the deli)
Optional toppings: Greek yogurt or sour cream, sliced scallions, tortilla chips for serving