Black Bean 'n' Pumpkin Chili |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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âOur 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.â âDeborah Vliet, Holland, Michigan 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).
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