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Chipotle Pumpkin Black Bean Chili

What could be better than a bowl of chili on a cold day? Combine the warming power of chili and chipotle with the extra nutrition that comes from nutrient-packed canned pumpkin and black beans. Canned foods make preparing delicious meals quick and easy. Plus, they help boost nutrition with minimal effort.

Recipe by Canned Food Alliance
Cook Time
1 hour 10 minutes
Prep Time
40 minutes
Tags
american, mexican, texmex, dinner, lunch, main-dish, soups, cinco de mayo

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 jalapeños, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) ground pepper
  • 2 tbsp (30 mL) tomato paste
  • 1 can (796 mL) no-salt added canned diced tomatoes
  • 1 cup (250 mL) canned pureed pumpkin
  • 1 cup (250 mL) no-salt added canned chicken broth
  • 1 (540 mL) no-salt added canned black beans, drained and rinsed
  • 1 can (12.5 oz) no-salt added chicken, drained
  • 1 chipotle in adobo sauce, finely chopped
  • 1 tsp (5 mL) brown sugar
  • 2 green onions, finely chopped
  • Lime wedges, for serving

Preparation

  1. Heat oil in a Dutch oven or large saucepan set over medium heat.
  2. Add onions, celery, jalapeno, garlic, cumin, oregano and pepper.
  3. Cook, stirring, for 5 to 8 minutes or until vegetables are soften.
  4. Add tomato paste and cook for 2 minutes.
  5. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar.
  6. Bring to a boil.
  7. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chili is thick and flavorful.
  8. Salt to taste.
  9. Garnish with green onions and serve with lime wedges.
  10. Tip: Substitute your favorite canned beans, try white kidney beans, pinto or romano beans.