Recipe

		Chicken, Black Bean & Pumpkin Chili
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 tablespoon olive oil

1 medium sweet yellow pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

3 cups reduced-sodium chicken broth

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) 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 cans (15 ounces each) black beans, rinsed and drained

2 cups shredded cooked chicken

1/4 cup chopped fresh cilantro or parsley

In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.