2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro or parsley
In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.Yield: 8 servings (2-1/2 quarts