Ingredients:

• 1 Tbs avocado or grape seed oil

• 1 green bell pepper, diced

• 1 jalapeno, small dice

• 1 yellow onion, diced

• 2 cloves of garlic, minced

• salt and pepper to taste

• 1 Tbs Chili Powder

• 2 tsp cumin

• 1 tsp paprika

• 1 tsp cinnamon 

• 2 Tbs tomato paste

• 1 can of pumpkin puree

• 1 whole roasted chicken, shredded

• 1 can of black beans 

• 3 cups of organic chicken broth

• Chopped cilantro (as much as you'd like)

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Directions:

1. Heat oil in cast iron dutch oven on medium heat.

2. Add bell pepper, jalapeño, onion, and garlic and saute for 2-3 minutes.

3. Add spices, tomato paste and pumpkin puree. Saute for another 2-3 minutes.

4. Incorporate the shredded chicken and black beans until well combined.

5. Lastly add the chicken broth and cilantro.

6. Bring to a boil, then reduce to a simmer and cover.

7. Simmer covered for at least 1 hour.

8. Enjoy and serve with your favorite toppings! ( I had mine with homemade tortilla chips and topped with greek yogurt and more cilantro!)

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