Black Bean 'n' Pumpkin Chili
“Our family loves this slow-cooked recipe, especially on cold days. It's a wonderful variation on standard chili that freezes well and tastes even better as leftovers.”
—Deborah Vliet, Holland, Michigan10 ServingsPrep: 20 min. Cook: 4 hours
Ingredients
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 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
- In a large skillet, saute the onion, yellow pepper in oil until
- tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow
- cooker; stir in the remaining ingredients. Cover and cook on low for
- 4-5 hours or until heated through. Yield: 10 servings (2-1/2
- quarts).
Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber,