This perfectly spiced vegetarian chili will warm you up in a hurry!
Instructions
Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, celery, jalapeno, garlic, cumin, oregano and pepper. Cook, stirring, for 5 to 8 minutes or until vegetables are soften. Add tomato paste and cook for 2 minutes.
Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chili is thick and flavourful. Salt to taste.
Garnish with green onions and serve with lime wedges.
Tip: Substitute your favourite canned beans, try white kidney beans, pinto or romano beans.
Credit:
Recipe courtesy of Canned Food Alliance.
