Pumpkin & Black Bean Chicken Chili

2 cans black beans, drained but not rinsed – lightly mash the beans from one can and keep the others whole.
1 can diced tomatoes with garlic & onion
1 can pure pumpkin puree
3/4 c hot salsa (I used Archer Farms Spicy Salsa Roja)
1 lb boneless skinless chicken breast, cut into dice sized pieces
1 – 4 oz can mild diced green chiles
2 to 2 1/2 c water
1/2 c diced green pepper
1 ½ T olive oil
2 t chili powder
1 t cumin
3/4 t salt
1/2 t garlic powder
Juice of one lime
Fresh cilantro, avocado, & grated cheese for serving

In a large stockpot, heat olive oil over medium high heat. Stir in pepper and sauté for 3-4 minutes until softened. Add in chicken, chili powder, garlic powder, cumin, salt and cook on medium heat for 6-8 minutes, stirring, until chicken is no longer pink. Pour in beans, tomatoes, salsa, chiles, and water. Bring to a boil, then reduce hit to a simmer. Stir in pumpkin puree and cover the pot, letting cook on a light simmer for 25 minutes. Stir occasionally. When ready to serve, stir in juice of the lime and taste to adjust salt level is needed. Place in bowls and top with fresh cilantro, avocado, and cheese for serving.


Slow Cooker directions:
In a large stockpot, heat olive oil over medium high heat. Stir in pepper and sauté for 3-4 minutes until softened. Add in chicken, chili powder, garlic powder, cumin, salt and cook on medium heat for 6-8 minutes, stirring, until chicken is no longer pink. Transfer to slow cooker and turn to low heat setting. Stir in beans, tomatoes, salsa, chiles, 1 cup of water, and pumpkin puree. Attach cover and let cook on low for 1 ½ hours, stirring occasionally. When ready to serve, stir in juice of the lime and taste to adjust salt level is needed. (You can keep it on warm if you plan to make it ahead of time.) Place in bowls and top with fresh cilantro, avocado, and cheese for serving.

Serving Size: 7-8 servings