Fall Black Bean, Pumpkin & Chicken Chili

Ingredients:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked chicken
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
 
 Directions:
1.       In a large skillet, saute the onion and yellow pepper in oil until tender.   Add garlic; cook 1 minute longer.
2.       Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
3.       Cover and cook on low for 4-5 hours or until heated through.
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