Black Bean & Pumpkin Chili (2 1/2 qt.)
1 Tbsp. olive oil
1 med. yellow bell pepper, chopped
1 med. onion, chopped
3 minced garlic cloves
3 c. chicken broth
15 oz. can solid pack pumpkin
14 1/2 oz. can diced undrained tomatoes
2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. smoked paprika
2 (15 oz.) cans black beans, rinsed, drained
1 1/2 c. shredded cooked chicken
1/4 c. chopped cilantro
Heat oil over med. heat in 6 qt. pot. Add next 2 and cook 6-8 min. until tender. Add garlic and cook 1 min. Stir in next 8. Mash half of beans and add with remaining whole beans. Bring to a boil. Reduce heat, cover and simmer 45 min., stirring occasionally. Stir in last 2 and heat through.
Source: Taste of Home, “Pumpkin Cookbook,” 2018
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1 Tbsp. olive oil
1 med. yellow bell pepper, chopped
1 med. onion, chopped
3 minced garlic cloves
3 c. chicken broth
15 oz. can solid pack pumpkin
14 1/2 oz. can diced undrained tomatoes
2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. smoked paprika
2 (15 oz.) cans black beans, rinsed, drained
1 1/2 c. shredded cooked chicken
1/4 c. chopped cilantro
Heat oil over med. heat in 6 qt. pot. Add next 2 and cook 6-8 min. until tender. Add garlic and cook 1 min. Stir in next 8. Mash half of beans and add with remaining whole beans. Bring to a boil. Reduce heat, cover and simmer 45 min., stirring occasionally. Stir in last 2 and heat through.
Source: Taste of Home, “Pumpkin Cookbook,” 2018
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