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