Slow Cooker: Pumpkin Turkey Black bean Chilli
By csiegling
A wonderful way to use up leftover turkey.
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 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
Details
Preparation time 20mins
Cooking time 280mins
Preparation
Step 1
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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