Black Bean 'n' Pumpkin Chili
Whip up a batch of this hearty pumpkin chili to warm your family on chilly fall days.
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can solid-pack pumpkin
1 (14.5-ounce) can 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
- Transfer to a 5-quart slow cooker; stir in the remaining ingredients.
Cook, covered, on LOW 4 to 5 hours. If desired, top with avocado and
Makes 10 servings (2 1/2 quarts).
Nutritional Information Per Serving (1/10 of recipe; 1 cup): 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.
Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1/2 fat.
Recipe and photograph provided by Taste of Home via Brandpoint Content; Copyright 1996-2014.