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Chicken Bean Pumpkin Chili

Add the oil to a pre-heated pot. Once hot, add in finely chopped onion and fry for about 3 minutes on medium-high heat, until translucent.
Add the garlic, red bell pepper and cook for 2 minutes.
Next, add the minced chicken and cook for 3 to 4 minutes on medium-high heat. Once the chicken starts to release liquid, give it a stir. The Minced Chicken may have clumped together, so break it apart as much as you can with a wooden spoon.
Stir in the red chilli powder, cumin powder, oregano, paprika and cook for another minute. Add the tomato paste, immediately add some salt to taste and cook for 2 more minutes.
Mix together the Worcestershire sauce, jalapeño slices, kidney beans, cubed pumpkin and tomato puree and add to the pot. Next, add the chicken broth or chicken stock, a pinch more salt, mix and bring to boil. Once everything starts to boil, stir, cover with a lid and let simmer for 30-45 minutes.
After 45 minutes, the chili will be smelling great! Give it a good stirring, and this Halloween-inspired warm and tasty Chicken Bean and Pumpkin Chili is ready to be enjoyed! Serve with Greek yogurt or sour cream to garnish!

You can use chicken breast, but the flavor of chicken thighs can be a crowd-pleaser and they remain tender even after being cooked for quite some time.
Worcestershire sauce adds an unbelievable flavor to the chili, so don’t skip it!
This recipe calls for canned kidney beans since they are easier, but you can boil your own beans instead.
Black beans can easily be substituted (or added) in.
Canned tomatoes are called for, but you can also use fresh tomatoes and puree them too.

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