Black Bean and Pumpkin Chili

By Kenna W.

(Enrichment Cooking Class - Apples/Pumpkins)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey ***

1 can (15 oz) solid pack pumpkin

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

In a large skillt, saute onion, yellow pepper and garlic in oil until tender. Transfer to 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 serving (2 1/2 quarts)

***for the class Kenna used 1 lb ground turkey