Amy's pumpkin chili recipe

My pumpkin chili recipe (can be made with chicken, or vegetarian). Kid approved!!

1 med onion chopped

2 jalapeño peppers chopped (remove seeds to make it less spicy)

1 red bell pepper chopped

2-4 tablespoons of chili powder

1 tablespoon cumin

1/2 teaspoon cayenne pepper

1 15 oz of diced tomatoes (or 4 medium tomatoes chopped)

1 15 oz can of pumpkin purée 

2 small cans of diced green chili peppers

2 cups of chicken or vegetable stock

2 15 oz cans of great northern beans

1 lb cooked shredded chicken breast (if using)

1 8 oz package of cream cheese (optional but makes for a thicker and creamier chili)

Chopped cilantro, shredded cheddar or Monterey Jack for garnish

1. Sauté onion, jalapeño, and bell pepper in a large pot with 2 tbspns of olive oil until softened (about 5 minutes).

2. Add spices to coat vegetables

3. Add tomatoes, pumpkin, diced chilis, beans, and broth. Cook on medium high for 5-10 minutes.

4. Decrease to simmer and add chicken and cream cheese if using. Simmer for another 20 minutes.

5. Serve hot with fresh cilantro and cheese.