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Black Bean 'n' Pumpkin Chili




Source of Recipe


TOH Contest Winner 2008


List of Ingredients




1 medium onion, chopped
1 medium sweet yellow pepper, chopped (red or green - yellow for color)
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans black beans (15 oz ea) rinsed and drained*
2 1/2 cups cooked turkey, cubed **
1 can pumpkin, canned (15 oz)
1 can diced tomatoes (14.5 oz) undrained***
2 teaspoons parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
Garnish: chopped onion, shredded cheese, sour cream or fresh Mexican Crema

Recipe



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).


Lynda's Notes:

*Kidney beans may be subbed

**Use ground turkey. Brown 3/4 - 1 lb with onion, then add with remaining ingredients

***Can of Rotel tomatoes will add a bit more spice!

Not spicy enough for DH so he adds hot sauce to his.

Can add a Jalapeño - finely minced, but only add when DD not eating with us

freezes well

Categories: Chili, Soups, Stews, Ground Turkey, Pumpkin, Squash