Print Options

 
 
 Print
Black Bean 'n' Pumpkin Chili Recipe

Black Bean 'n' Pumpkin Chili Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:10 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cups chicken broth
  • 2-1/2 cups cubed cooked turkey
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Cubed avocado and thinly sliced green onions, optional

Directions

  • 1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  • 2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Nutritional 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 lean meat, 1-1/2 starch, 1/2 fat.