Ravenswood Besieged with the Talented Trio
All you need:
2 tbsp. olive oil
1 small red onion, finely diced
1 green bell pepper, finely diced
2 cloves garlic, minced
3 cups cooked and diced chicken
1 cup canned pumpkin
2 (14.5 oz. each) cans Hunts No Salt Added diced tomatoes
1 (15 oz.) can chili beans
1 (15 oz.) can kidney beans, drained and rinsed
46 oz. can tomato juice
1 Tbsp. sriracha
2 Tbsp. chili powder
2 tsp. cumin
1 Tbsp. pumpkin pie spice
1 Tbsp. brown sugar
½ Tbsp. kosher salt
1 tsp. black pepper
All you do:
1. In a large 8-quart pot, cook olive oil, red onion, green pepper, and garlic over medium-high heat for about 5-6 minutes until fragrant, and onions are translucent.
2. Add the chicken, pumpkin, tomatoes, chili beans, kidney beans, tomato juice, Sriracha, chili powder, cumin, pumpkin pie spice, brown sugar, kosher salt and black pepper to the vegetable mixture and stir until all incorporated. Simmer for 1 hour.
3. Top with shredded cheddar cheese and Greek yogurt if you like and serve with tortilla chips. Enjoy!
To cook in a slow cooker, follow directions for step 1. Then transfer the onion/green pepper mixture to a slow cooker, and add the rest of the ingredients. Cover and cook on LOW for 6-8 hours.
*If you like hotter chili, add another 1-2 tablespoons of sriracha. Serving size 1 cup, makes 18 servings.