Chipotle Chicken Black Bean Chili

Steps

• 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Season the chicken breast on both sides with Traeger Pork & Poultry Rub.

  Ingredients

  • 1  chicken breast

  • 1 Teaspoon Traeger Pork & Poultry Rub

• 3

  Insert the probe horizontally into the center of the chicken breast. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F.

  375 ˚F / 191 ˚C

  160 ˚F / 71 ˚C

• 4

  Remove the chicken from the grill and let cool before dicing into small pieces. Reserve.

• 5

  In a large bowl, combine onions, celery, garlic, jalapeños, tomatoes, pumpkin, cumin, oregano, salt, and pepper. Drizzle olive oil over the vegetables and mix well to coat.

  Ingredients

  • 1  onion, chopped

  • 1 Stalk celery, chopped

  • 3  cloves garlic, minced

  • 2 Whole jalapeños, seeded and chopped

  • 6  Roma tomatoes, diced

  • 1 Teaspoon ground cumin

  • 1 Teaspoon dry oregano

  • As Needed Salt

  • 1/4 Teaspoon Ground black pepper

  • As Needed Olive oil

  • 1 Cup pumpkin, diced, or butternut squash, peeled, seeded and diced

• 6

  Transfer vegetables to a rimmed baking sheet.

• 7

  Place the baking sheet on the grill grates. Close the lid and cook until vegetables until cooked through, and tender.

  375 ˚F / 191 ˚C

• 8

  In a large pot over medium heat, combine the chicken broth, water and tomato paste. Bring to a simmer.

  Ingredients

  • 1 Cup water

  • 2 Tablespoon tomato paste

  • 2 Cup Unsalted chicken broth

• 9

  Add the grilled vegetables, chicken and black beans; bring back to a simmer and cook for 45 minutes.

  Ingredients

  • 1 Can black beans, no salt added, drained and rinsed

• 10

  Remove from heat and adjust seasoning, to taste. Garnish with green onions and lime wedges. Enjoy!

  Ingredients

  •  Green onion, sliced, for serving

  •  lime wedges, for serving