2 (14) ounce cans no-salt-added diced tomatoes with juices
4 cups chicken broth no salt added
15 ounce pumpkin puree
15 ounce black beans rinsed & drained
How to Make It:
Heat a Dutch oven or soup pot over medium-high heat. Add ground beef, onions, and bell peppers. Cook, breaking up meat, until meat is browned. Drain and return to pot.
Add jalapeños, garlic, chili powder, cumin, and paprika. Stir for a few minutes until fragrant, and add diced tomatoes & juices, chicken broth, and pumpkin. Stir well and bring to a boil. Reduce heat to a simmer and let simmer for about 15-20 minutes, stirring occasionally.
Stir in black beans and add any additional seasoning if needed. Enjoy with desired toppings such as cheese, green onions, or cornbread