Finally found a good Pumpkin Chili recipe. Perfect for Fall
I like to prebake chicken breasts seasoned with my South of the Border Rub
May need to add a little more chicken broth when reheating leftovers, or making ahead. Tends to thicken.
1 Tbls. olive oil
1 med. onion, chopped
1 med. yellow pepper, chopped
3 garlic cloves, minced
32 oz. chicken stock (Kitchen Basics) - more to thin if desired, if making ahead
15 oz. can solid-pack pumpkin
14-1/2 oz. can diced tomatoes, undrained
2 t. chili powder
1-1/2 t. ground cumin
1-1/2 t. dried oregano
½ t. salt
½ t. smoked paprika
2 cans (15 oz.) black beans, drained
1-1/2 c. shredded pre-cooked chicken breasts (see link in comments)
¼ c. chopped cilantro
avocado chunks
tortilla chips
In a 6 qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir until tender (about 8 minutes). Stir in garlic; cook 1 minute longer.
Stir in broth, pumpkin, tomatoes and seasonings.
Drain and rinse beans. Mash 1/2 can of beans. Add mashed beans and remaining whole beans to pot. Bring to a boil. Reduce heat; simmer, covered for 45 minutes to allow flavors to blend. Stir occasionally.
Stir in chicken and cilantro; heat through and serve.
Serve with chunks of avocado and crushed tortilla chips, if desired. Serves 8
Soup will thicken up if made a head of time. Add a little more chicken broth to thin as desired.