MagPad Dinner Table

MagPad Dinner Table

Friday, November 14, 2014

Black Bean and Pumpkin Chili

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
In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
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).

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.  

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