Black Bean 'n' Pumpkin Chili

Black Bean ‘N’ Pumpkin Chili

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 tablespoons olive oil

3 cups chicken broth

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

2 ½ cups cubed cooked turkey (I have always used chicken)

1 can (15 ounces) solid-packed pumpkin

1 can (14 ½ ounces) diced tomatoes, un-drained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1 ½ teaspoons dried oregano

1 ½ teaspoons ground cumin

½ teaspoon salt

In a large skillet, sauté the onion, yellow pepper, and garlic in oil until tender.  Transfer to a 5 qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through   YIELD: 10 SERVINGS (2 ½ QUARTS)