Black Bean & Pumpkin Chili

I've decided I'm not waiting for fall to come to Phoenix, I'm just going to go ahead with the cooking and baking and pretend if I have to.  This chili is one of the better ones I've had.  The addition of the pumpkin adds interesting flavor.  Perfect for fall, or fake fall, days. 

These are the canned ingredients and spices you'll need for this recipe.

In a large skillet saute the onion over medium heat.

Add in yellow pepper and garlic and cook until tender. 

In a slow cooker or in another large pot add all the ingredients.  I choose to cook this in a large pot over the stove and it worked well.

Add the onions and pepper to the turkey mixture.

Stir to combine, cover and cook on low for 4-5 hours until heated through.

This chili not only tastes great, but it's good for you and very filling.  I made the full recipe and had dinner for at least a week, which was really nice.  For all of us enjoying fall in whatever way we can, this chili is the perfect accompaniment.  Hope you all enjoy.

Black Bean & Pumpkin Chili

Adapted from Taste of Home

1 medium onion, chopped

1 medium yellow pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 15oz cans black beans, rinsed and drained

2 1/2 cups cubed or shredded cooked turkey

1 15 oz can pumpkin

1 14 oz 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

In a large skillet saute the onion over medium heat.

Add in yellow pepper and garlic and cook until tender. 
In a slow cooker or in another large pot add all the ingredients. 
Add the onions and pepper to the turkey mixture.
Stir to combine, cover and cook on low for 4-5 hours until heated through.