Pumpkin Black Bean Chili

This recipe is from Taste of Home Magazine. It's a great way to use leftover Thanksgiving turkey, or any other meat you have on hand. I often skip the meat altogether and add some lentils instead.

Ingredients

• 1 medium onion, chopped
  
• 1 medium sweet yellow or red pepper, chopped
  
• 3 garlic cloves, minced
  
• 2 tablespoons Olive Oil
  
• 3 cups chicken broth
  
• 2 cans (15 ounces each) black beans, rinsed and drained (or 3 ½ cups cooked beans)
  
• 2-1/2 cups cubed cooked turkey, chicken, ground beef, or lentils
  
• 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).