Black Bean and Pumpkin Chili

By á-32

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
• Read more: http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili#ixzz3IbFd4BJx

Preparation

Step 1

Directions
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.

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).