Step

• Step 1

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  00:15

  375 ˚F / 191 ˚C

• Step 2

  Rub chicken breast with 1 teaspoon Traeger Big Game Rub.

  Ingredients

  • 1  Chicken Breast

  • 1 Teaspoon Traeger Big Game Rub

• Step 3

  Put chicken on the Traeger and grill until it reaches an internal temperature of 165℉. Cool chicken and cut into small pieces. Reserve.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• Step 4

  In a large bowl, combine onions, celery, garlic, jalapeños, tomatoes, pumpkins, cumin, oregano, salt, and pepper. Drizzle olive oil over the vegetables and mix well to coat.Transfer vegetables to a cookie sheet. Put on the Traeger and grill vegetables until cooked through.

  375 ˚F / 191 ˚C

  Ingredients

  • 1  onion, chopped

  • 1 Stalk Celery, Chopped

  • 3 Clove garlic, minced

  • 2  Jalapeno, seeded & diced

  • 6  diced Roma tomatoes

  • 1 Cup Pumpkin, chopped

  • 1 Teaspoon ground cumin

  • 1 Teaspoon dried oregano

  • As Needed salt

  • As Needed pepper

  • As Needed extra-virgin olive oil

• Step 5

  In a large pot, combine chicken broth, water, and tomato paste. Cook on the stovetop on medium and let it come to a simmer.

  Ingredients

  • 2 Can low sodium chicken broth

  • 1 Cup water

  • 2 Tablespoon tomato paste

• Step 6

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

  Ingredients

  • 1 Can black beans, drained and rinsed

• Step 7

  Taste to adjust seasoning. Garnish with green onions and lime wedge. Enjoy!

  Ingredients

  • As Needed green onion

  • As Needed lime wedge, for garnish