Servings: 4-6

• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 rib celery, chopped
• 2 jalapeños, seeded and chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp ground pepper
• 2 tbsp tomato paste
• 1 can no-salt added canned diced tomatoes
• 1 cup canned pureed pumpkin
• 1 cup no-salt added canned chicken broth
• 1 no-salt added canned black beans, drained and rinsed
• 1 can no-salt added chicken, drained
• 1 chipotle in adobo sauce, finely chopped
• 1 tsp brown sugar
• 2 green onions, finely chopped
• Lime wedges, for serving

Instructions

Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, celery, jalapeño, garlic, cumin, oregano and pepper. Cook, stirring, for 5 to 8 minutes or until vegetables are softened. Add tomato paste and cook for 2 minutes.

Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chili is thick and flavorful. Salt to taste.

Garnish with green onions and serve with lime wedges.

Tip

Substitute your favorite canned beans, try white kidney beans or pinto beans.

Credit

Recipe by: Canned Food Alliance