This flavorful chili is a great way to use up leftover canned pumpkin, and to warm up on a busy fall or winter day.
Author: Canned Food Alliance
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
Ingredients
2 tablespoons olive oil or other cooking oil
1 medium onion, diced
1 rib celery, sliced
2 jalapenos, seeded and diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon black pepper
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
¾ pound cooked chicken, chopped
1 cup pumpkin puree
1 cup chicken broth
1 chipotle in adobo sauce, minced
1 teaspoon brown sugar
Salt, to taste
2 green onions, sliced
Lime wedges, for serving
Instructions
Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, celery, jalapenos, garlic, cumin, oregano, and pepper. Sauté for 5 to 8 minutes, or until the vegetables soften. Add the tomato paste and cook for 2 minutes.
Add the tomatoes, black beans, chicken, pumpkin, chicken broth, chipotle, and brown sugar. Bring to boil. Reduce the heat to low. Simmer, stirring occasionally, for 1 hour, or until the chili thickens. Taste and season with salt, if needed.
Garnish each bowl with green onions and serve with a lime wedge.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chipotle-pumpkin-chili