BLACK BEAN AND PUMPKIN CHILI

This is an interesting and healthy recipe I got from Taste of Home. It was submitted by a Ms. Vliet of Holland, Michigan.

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 medium sweet yellow pepper, chopped

• 3 garlic cloves, minced

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

• 1 can (15 ounces) solid-pack pumpkin

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 3 cups chicken broth

• 2-1/2 cups cubed cooked turkey

• 2 teaspoons dried parsley flakes

• 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 onions, optional

• 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 remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
• NOTE: Of course I won't eat this since it has turkey but may try it with lean ground beef.