Pumpkin Chicken Chili
1 C chopped onion
2 tsp chili powder
1 tsp ground cumin
2 C shredded cooked chicken breast
1/2 C water
1/2 tsp salt
1 16 oz can pinto beans, rinsed and drained
1 15 oz can pumpkin
2 C chicken broth
1 14.5 oz can fire roasted diced tomatoes with garlic, drained
Heat large stock pot over medium-high heat. Coat pan with cooking spray. Add onion, chili powder and cumin. Saute 4 minutes or until onion is tender.
Add remaining ingredients. Cover, reduce heat, simmer for 5 minutes or until thoroughly heated.