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).
  

Spicy Slow Cooker Black Bean Soup

Spicy Slow Cooker Black Bean Soup

* 1 pound dry black beans, soaked overnight * 4 teaspoons diced jalapeno peppers * 6 cups chicken broth * 1/2 teaspoon garlic powder * 1 tablespoon chili powder

* 1 teaspoon ground cumin * 1 teaspoon cayenne pepper * 3/4 teaspoon ground black pepper * 1/2 teaspoon hot pepper sauce

Procedure

1 Drain black beans, and rinse.

2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

3 Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat. Puree half the soup and return to pan.

4 Serve topped with sour cream, fresh cilantro, and lime juice.