This chili is as nutritious as it is delicious. We had it on a cold day and it hit the spot -- very filling. I had leftover roast pork so I cubed it and stirred it in instead of the turkey. The pork, black beans and cumin gave it a Cuban feel. And I served it on cubes of cooked Yukon Gold potatoes from Davis Bros. Farm in Masontown, WV. I didn't have to use the potatoes but I wanted to. The 8-year-old ate it with no complaints. I liked it because it's made in a Crock-Pot for those busy days.
BLACK BEAN 'N' PUMPKIN CHILI
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 15-ounce cans black beans, rinsed and drained
2 1/2 cups cubed cooked turkey
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 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
In a large skillet, saute the onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.
Yields 10 servings.
Nutrition facts: 1 cup equals 192 calories, 5 grams fat (1 gram saturated fat) 28 milligrams cholesterol, 658 milligrams sodium, 21 grams carbohydrates, 7 grams fiber.
Taste of Home, 2011