You can’t have too many chili recipes. Am I right? I love a hearty chili and this one with the addition of pumpkin, makes it a perfect dinner before your little ones head out trick or treating. Our youngest informed me that this will be her last year trick or treating. I’m a little sad about that. I know everyone always says this but the time really does fly. Don’t let the pumpkin in this chili scare you off. The flavor is really mild and it goes really well with the black beans. This super easy chili is even better the next day and it freezes really well.
- 1 tablespoon olive oil
- 1 yellow pepper, diced
- 1 large onion, diced
- 3 cloves garlic, minced (1½ teaspoons)
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 1 can (15 ounces) pure pumpkin
- 2 cans (14.5 ounces) fire roasted diced tomatoes, undrained
- 2 cans (15 ounces) black beans, rinsed and drained
- 2 cups shredded cooked chicken
- ¼ cups chopped fresh cilantro
- Heat the oil over medium heat in a large heavy soup pot.
- Add the diced yellow pepper and onion. Saute for about 5 minutes until soft.
- Add the garlic and continue cooking for another minute until fragrant.
- Add the chili powder, ground cumin, oregano and paprika. Cook for a minute to allow the flavors to "bloom".
- Add the chicken broth, pumpkin and diced tomatoes.
- Lightly mash one of the cans of black beans. Add to the soup pot along with the other can of black beans.
- Bring to a simmer. Cover and cook on low for about 45 minutes.
- Stir in cooked chicken and fresh cilantro.
Pictured is actually a double batch because it freezes so well!
Recipe adapted from Taste of Home
Linked to the following parties:
Buns In My Oven What’s Cookin’ Wednesday
Miz Helen’s Country Cottage Full Plate Thursday
Ramblings of a (Bad) Domestic Goddess Healthy Living Link Party