Black Bean and Pumpkin Chili

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

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.

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).

http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili/print

This is Rachel:  I also added 1 can of kidney beans (drained and rinsed).  I didn't cook mine in the crock pot - just on the stove.  I used ground turkey, but ground beef would work fine too.  I topped it with shredded cheese.  You can't really tasty the pumpkin, but it definitely makes it more hearty and filling.  Nice for a cold day!  I doubled the recipe and put half in the freezer.