My Top Picks Fall Favorites

Chili:  Black Bean & Pumpkin Chili

Source: Taste of Home

Finally found a good Pumpkin Chili recipe. Perfect for Fall
I like to prebake chicken breasts seasoned with my South of the Border Rub

Ingredients

  • 1 Tbls. olive oil
  • 1 med. onion, chopped
  • 1 med. yellow pepper, chopped
  • 3 garlic cloves, minced
  • 32 oz. chicken stock (Kitchen Basics)
  • 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

Garnishes

  • avocado chunks
  • tortilla chips

Instructions

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.

NOTE: Serve with chunks of avocado and crushed tortilla chips, if desired. Serves 8