Black Bean & Pumpkin Chili
1 medium onion, chopped
1 medium yellow bell pepper, chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
3 cups chicken broth (**sale** Swanson 14oz.-14.5oz. $0.50)
2 cans (14.5 ounces each) black beans, rinsed and drained
2 ½ cups cooked chicken
1 can (15 ounces) solid pack pumpkin (**sale** WF 29 oz. $0.99)
1 can (14.5 ounces) diced tomatoes
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon salt
Tortilla Chips (**sale** 10 oz. Don Julio $1.19)
1 fresh pineapple
1 container (8 ounces) whipped topping (**sale** WF 8 oz. $0.69)
1 container (4oz) strawberry yogurt
In a large skillet, saute the onion yellow pepper and garlic in oil until tender. Transfer to a large stock pot add additional ingredients except chips and bring to a simmer and cook for 20-25 minutes. Makes 10 servings.
Cut off outer edge of pineapple and then cut into spears. Serve with fruit dip (recipe below).
In a small bowl, combine whipped topping and yogurt. Refrigerate until ready to serve.
Chili: $8.48
Tortilla Chips: $1.19
Fresh Pineapple Spears: $3.00
Fruit Dip: $1.38
Meal Total: $14.05
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