Dinner Diaries

Black Bean 'n' Pumpkin Chili

From the Taste of Home Magazine

1 medium onion, chopped
1 medium yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth (I used one can)
2 cans black beans, rinsed and drained (I didn't do this - just dumped them in)
2-1/2 cups cubed cooked turkey (I used one package ground)
1 can pumpkin
1 can diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
(on the seasonings I just used what I normally use to make chili)

In a large skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a slow cooker; stir in remaining ingredients. Cove and cook on low for 4-5 hours or unitl heated through.

I thought that the pumpkin flavor might be more noticeable, but I barely tasted it. And Spencer didn't mention it at all (I didn't tell him what was in there - I only said it was "black bean chili") The recipe called for cubed turkey but I used ground. And it said to use 3 cups of chicken broth. I only used one can and thought that that was plenty. Any more and it would have been too soupy for a chili consistency.