This creamy, delicious, hearty (and healthy) makes a great fall dinner. Serve with tortilla strips or croutons to add a bit of crunch.
1 Large Cooked Diced Chicken Breast 1 Yellow Onion 1 Clove Raw Garlic (or 1 tbs chopped garlic) 1 Can Bushes White Beans - In Mild Chili Sauce 1 Can Vegetable Stock (you can use chicken stock if you prefer) 1/2 Can 100% Pumpkin Puree (not pie filling!) Pumpkin Pie Spice & Cayenne Pepper to taste 3-4 Leaves Fresh Sage- Chopped fine Sautee Chicken, Onion, Garlic, & Sage to carmalize onions & release garlic and sage aromas and flavors.- Set aside In a deep pot wisk together Vegetable stock & Pumpkin Puree Add chicken,onion, garlic, & Sage and stir Add can of beans in chili sauce (do not drain) and stir together Heat through to light boil Taste, if desired add a sprinkle of pumpkin pie spice & cayanne according to your taste. If you notice your chili seems too thick add 1/4 cup water. If it seems too thin add a little flour and stir. Serve & Enjoy
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