Black Bean Chili
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 cups chicken broth
- 2-1/2 cups cooked chicken, shredded (you can leave this out if you want)
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon salt
- In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
- Transfer to a large stock pot; stir in the remaining ingredients. Bring to a boil, then lower heat to low and let simmer for 25-30 minutes.
- Serve with shredded cheese and thinly sliced green onions.
Recipe by Tone and Tighten at https://tone-and-tighten.com/black-bean-chili.html
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