BLACK BEAN 'N' PUMPKIN CHILI
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 cups chicken broth
2 15-ounce cans black beans, rinse and drained
2 ½ cups turkey, cooked and cubed
1 cup pumpkin, mashed
1 pint tomatoes
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 ½ teaspoon dried oregano
1 ½ teaspoons ground cumin
½ teaspoon salt
In a large skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4 to 5 hours or until heated through. Serves 10.
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