#1,706: Pumpkin Chili

I made a few alterations to this recipe based on items I already had on hand.  Plus I'm not a huge chicken soup fan, so I substituted cooked ground turkey instead.  Overall I do like this recipe.  I think I would have liked it more with the black beans, but I thought I had some but didn't, so decided to use a few handfuls of lentils instead.  This is a comforting dish to eat this time of year, and I like the addition of the pumpkin, it goes well with the diced tomatoes.  

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 (I used about 3/4 of the can)

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 (I used lentils)

1-1/2 cups shredded cooked chicken (I used ground turkey)

1/4 cup chopped fresh cilantro or parsley (I used both!)

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.

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. Yield: 8 servings (2-1/2 quarts).