Black Bean 'n' Pumpkin Chili

From: Taste of Home

• 10 Servings
• Prep: 20 min. Cook: 4 hours

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Crisco® Pure Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute 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 (2-1/2 quarts).

Nutrition Facts: 1 cup equals 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 very lean meat, 1-1/2 starch, 1/2 fat.

Black Bean 'n' Pumpkin Chili published in Taste of Home October/November 2008, p39