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Black Bean & Pumpkin Chili

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes

Ingredients

  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic , minced
  • 2 cups chicken broth
  • 2 cans (15-ounces each) black beans, rinsed and drained
  • 2 ½ cups cubed cooked turkey or 1 pound round steak, cut into 1/2-inch pieces
  • 1 (15-ounce) can solid-pack pumpkin
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon salt

Instructions 

  • In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the round steak (if using already cooked turkey, proceed to adding the vegetables) and brown the pieces lightly.
  • Transfer the meat to a 5-quart slow cooker, leaving oil in the skillet. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer.
  • Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.