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)
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