Brethren Recipe: Pumpkin & Black Bean Chili

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.