Pumpkin Chili With Chicken

• 3 tablespoons olive oil
• 1 small onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 jalapeno, seeded and finely chopped
• 2 cloves garlic, minced
• 1 1/2 pounds ground chicken
• 2 15-oz. cans diced tomatoes, undrained
• 1 15-oz. can pure pumpkin
• 2 cups low-sodium chicken broth
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• Salt and pepper
• 1 15-oz. can kidney beans, drained and rinsed
• 1 15-oz. can white kidney beans, drained and rinsed

1. Warm oil in a large pot over medium heat. Add onion, bell pepper, jalapeno and garlic; saute until tender, about 12 minutes. Transfer to a bowl. Add chicken to pot and cook, stirring, until no pink remains, about 8 minutes. Return vegetables to pot.
2. Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

olive oil, onion, green bell pepper, garlic, ground chicken, tomatoes, pumpkin, chicken broth, chili powder, cumin, salt, kidney beans, white kidney beans

Taken from www.myrecipes.com/recipe/pumpkin-chili-chicken (may not work)