Black Bean & Pumpkin Chili

Ingredients:

• 1 medium onion, chopped
• 1 medium yellow bell pepper, chopped
• 1 teaspoon garlic, minced
• 2 Tablespoons olive oil
• 3 cups chicken broth
  
• 2 cans (14.5 ounces each) black beans, rinsed and drained
• 2 ½ cups cooked chicken
• 1 can (15 ounces) solid pack pumpkin
  
• 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

• 1 fresh pineapple
• 1 container (8 ounces) whipped topping
  
• 1 container (4oz) strawberry yogurt

Method:

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 mixture (see below).

In a small bowl, combine whipped topping and yogurt. Refrigerate until ready to serve.