Black Bean 'n' Pumpkin Chili
Serves:
10
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My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated.
Dovetailing Tip: Use the prepared cubed pumpkin from Meal 2.
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Ingredients:
| 2 tablespoons | olive oil |
| 1 | medium onion, chopped |
| 1 | medium sweet yellow bell pepper, chopped |
| 3 | garlic cloves, minced |
| 2 cups | raw pumpkins, cut into 1" cubes |
| 2 (15-ounce) cans | black beans, rinsed and drained |
| 1 (15-ounce) can | solid-pack pumpkin |
| 1 (14 1/2-ounce) can | diced tomato, undrained |
| 3 cups | chicken broth |
| 2 1/2 cups | cubed cooked turkeys |
| 2 teaspoons | dried parsley flakes or 4 teaspoons minced fresh |
| 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 onion, optional | |
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 next 11 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
Source: tasteofhome.com
