Black Bean & Pumpkin Chili

• 1 tablespoon olive oil
• 1 medium sweet yellow pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups reduced-sodium chicken broth
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1-1/2 cups shredded cooked chicken
• 1/4 cup chopped fresh cilantro or parsley

1. In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
2. Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.

olive oil, sweet yellow pepper, onion, garlic, chicken broth, solidpack pumpkin, tomatoes, chili powder, ground cumin, oregano, salt, paprika, black beans, chicken, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-bean-pumpkin-chili/ (may not work)