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Black Bean 'n' Pumpkin Chili Recipe

by Bob Towlson

Ingredients

1 medium onion, chopped 1 medium sweet yellow pepper, chopped 3 garlic cloves, minced 2 tablespoons olive oil 3 cups chicken broth 2 cans (15 ounces each) black beans, rinsed and drained 2-1/2 cups cubed cooked turkey

1 can (15 ounces) solid-pack pumpkin 1 can (14-1/2 ounces) diced tomatoes, undrained 2 teaspoons dried parsley flakes 2 teaspoons chili powder 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1/2 teaspoon salt

Directions

1. In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
2. Cover and cook on low for 4-5 hours or until heated through.

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