Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes • Cook time: 60-70 minutes
Servings: 4-6
2 Tablespoons Vegetable Oil
1 Onion, chopped
1 Rib Celery, chopped
2 Jalapeños, seeded and chopped
3 Cloves Garlic, minced
1 Teaspoon Ground Cumin
1 Teaspoon Dried Oregano
1/4 Teaspoon Ground Pepper
2 Tablespoons Tomato Paste
1 Can (28 ounces) So-Salt Added Canned Diced Tomatoes
1 Cup Canned Pureed Pumpkin
1 Cup No-Salt-Added Canned Chicken Broth
1 Can No-Salt-Added Canned Black Beans, drained and rinsed 1 Can (12 1/2 ounces) No-Salt-Added Chicken, drained
1 Chipotle in Adobo Sauce, finely chopped
1 Teaspoon Brown Sugar
Salt, to taste
2 Green Onions, finely chopped
Lime Wedges, for serving
In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapeños, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
Garnish with green onions and serve with lime wedges.
Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.
Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.