Pumpkin and Black Bean Chili

8 Servings
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Ingredients

  • 1 tablespoon olive oil
  • 3 baby bell sweet peppers (red, yellow and orange), chopped
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 3 cups reduced sodium chicken broth
  • 1 15-ounce can solid pack pumpkin
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups shredded cooked chicken (rotisserie chicken can be used)
  • 1/4 cup chopped fresh parsley

Directions

  1. Heat oil over medium heat in a stockpot. Add the peppers and onion, cook and stir 6 – 8 minutes or until tender. Stir in garlic and cook 1 minute longer.
  2. Stir in the broth, pumpkin, tomatoes and seasonings.
  3. Mash one can of beans.
  4. Add the mashed beans and can of whole beans to the pot. Bring to a boil, reduce heat; simmer, covered, 45 minutes to allow flavors to blend. Stir occasionally. Stir in shredded chicken and parsley; heat through.
  5. Ladle into bowls and serve.
  6. Chili can be served as is or over quinoa, barley or rice.

https://www.cutco.com/learn/pumpkin-black-bean-chili