Black Bean & Pumpkin Chili

Picture from Taste of Home

This is a healthy and quick alternative to your regular chili recipe. I always try to get more vegetables into our meals. This recipe is loaded with lots of flavor and nutrition and the best part you put into the crock pot.




COOK: 4 hours (Crock pot)
YIELD: 10 servings about 2 1/2 quarts

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 or chicken
• 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 next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

Suggestions

• I added a 1/2 cup of salsa and a little more chili powder.
• Add another can of pumpkin and a couple jalapenos.
• Toss a little grated cheese on top.
• Fire roasted diced tomatoes (gave a little extra kick)

Recipe from Taste of Home

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