A wonderful fall chili is what's for dinner for this weeks Fabulous Fall Foods. This recipe came from last years October/November issue of Taste of Home. I do have to admit that the last time that I made this chili, it was better than this time. Don't know what I did differently but it was still good.
This recipe is for a slow cooker, so it's perfect to throw together in the morning and have a great dinner waiting for you when you get home. Makes the house smell delicious as well.
Black Bean 'n Pumpkin Chili
1 onion, chopped
1 yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 15-oz. cans black beans
2-1/2 cups cubed cooked turkey
1 15-oz. can pumpkin
1 14-1/2-oz. can diced tomatoes (un-drained)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons cumin
1/2 teaspoon salt
In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 quart slow cooker; Stir in the remaining ingredients.
Cover and cook on low for 4 to 5 hours or until heated through.
I serve with shredded cheese and homemade bread or cornbread, generally. Delicious~