Pumpkin Chicken Chili

Deselect All

2 tablespoons olive oil

1 large onion, diced 

1 Fresno chile, seeds removed for less heat if desired, minced 

4 cloves garlic, minced 

1 tablespoon chili powder 

1 1/2 teaspoons ground cumin 

1 bay leaf 

One 15-ounce can pumpkin puree 

4 cups shredded chicken (from 1 whole rotisserie chicken) 

1 1/2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

4 cups low-sodium chicken broth 

Two 15.5-ounce cans cannellini beans, drained and rinsed 

One 16-ounce bag frozen corn, thawed (or 3 to 4 cups fresh corn cut from the cob) 

6 slices Cheddar, from the deli 

Greek yogurt or sour cream, sliced scallions and tortilla chips for serving, optional