1 Tbsp olive oil
2 cups low sodium chicken broth
1 ½ cups low sodium black beans
1 ½ cups pumpkin puree
16 ounces boneless, skinless chicken breast
2 cups fresh tomatoes, chopped
1 cup red and yellow peppers, chopped
3 gloves garlic, chopped
2 Tbsp fresh parsley, chopped
2 tsp chili powder
1 ½ tsp cumin
1 ½ tsp oregano
1 tsp dark unsweetened cocoa powder (optional)
Heat ½ Tbsp olive oil in a large stockpot over medium-high heat. Add chicken breasts and cook until browned, about 5 minutes. Reduce heat to medium and turn breasts over. Cover the pan and cook for another 5 minutes, or until no longer pink inside. Transfer to a plate to cool.
Add ½ Tbsp olive oil, garlic, and pepper to the pot; cook 2-3 on medium heat. Add remaining ingredients and stir. Cover and simmer for 10 minutes. Chop chicken into small cubes and stir into pot. Simmer an additional 10 minutes.