Black Bean ‘n’ Pumpkin Chili

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

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

1 can (15 oz.) solid-pack pumpkin

1 can (14 ½ oz.) diced tomatoes, undrained

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)