Dinner Diaries

Chili So Good You'll Never Make "Regular" Chili Again

This recipe was in my Taste of Home Magazine last winter. I made it several times and loved it. In fact, I haven't made "regular" chili since I tried this recipe. It's supposed to turn (for real) cold this weekend so I think it will be perfect for Saturday!

I know, I know. Pumpkin? Turkey? Isn't that healthy? YES! But it's good too. I promise. PROMISE.

http://www.tasteofhome.com/recipes/Black-Bean--n--Pumpkin-Chili

Or if you don't want to click - here it is: (my changes in red)

Ingredients
1 medium onion, chopped
1 medium sweet yellow pepper, chopped (frozen bag of prechopped onion and pepper blend - however much you want)
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth (pour in just enough to make it the thickness I desire)
2 cans (15 ounces each) black beans, rinsed and drained (I don't drain)
2-1/2 cups cubed cooked turkey (one package ground turkey)
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes (shake in bunches of cumin, chili, and other spices until it tastes the way I want)
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions
In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (Use a dutch oven and you can do it all in one dish!)
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).


Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.