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Black Bean 'n' Pumpkin Chili Recipe

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“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, Michigan

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10 Servings
Prep: 20 min. Cook: 4 hours

Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons Crisco® Pure 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

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.
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, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.

Black Bean 'n' Pumpkin Chili published in Taste of Home October/November 2008, p39

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Reviews for Black Bean 'n' Pumpkin Chili (25)

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Reviewed on Nov. 16, 2009 by Sweet01

I used freshly cooked (mashed) butternut squash in mine and put quite a bit extra in. Delicious! (You don't taste the pumpkin.)

Reviewed on Nov. 05, 2009 by DianeMH

Excellent healthy chili - thanks! Just printed it out to give to my daughter.

Reviewed on Nov. 02, 2009 by nramsey

This chili is fantastic! My six year old gobbles it up.

Reviewed on Oct. 31, 2009 by cookieface

AMAZING!! I added an extra teaspoon of chili powder, and decreased chicken broth by 1 cup. My husband daughter and just loved it.

Reviewed on Oct. 24, 2009 by zolagrif

I made this with ground beef instead of turkey, red beans instead of blacks, and added more salt and other seasonings (some southwest chipotle seasoning, additional cumin and chili powder) than the reciped indicated. Very hearty and filling - we liked it very much. Served with shredded cheddar on top. We will definately have this again!

Reviewed on Oct. 22, 2009 by JJKJ2003

ABSOLUTELY LOVE THIS....I'M NOT A HUGE CHILI PERSON, BUT THIS IS SOOOOOO GOOD...COULDN'T GET ENOUGH OF IT....I DIDN'T USE THE PEPPERS AND USED MILD ROTEL FOR THE CANNED TOM. AND GROUND TURKEY....DELICIOUS!!! SERVED IT A PARTY, EVERYONE LOVED IT, AND YOU WOULD NEVER KNOW THEIR IS PUMPKIN IN IT!

Reviewed on Oct. 22, 2009 by amcclure60@hotmail.com

I used a can of diced tomatoes w/ green chilies instead of plain diced tomatoes to add more flavor. Everyone loved it!

Reviewed on Oct. 16, 2009 by lp1627

Everyone in my house thought this was extremely tasty & had seconds, I added red chili flakes for some heat & used beef broth because I was out of chicken, the pumpkin makes its thick & rich, deelish!