Black Bean and Pumpkin Chili

Your family will love this Holland, Michigan slow-cooked recipe, especially on cold days. It's a wonderful variation on standard chili that freezes well and tastes even better as leftovers.

Yield

2 1/2 quarts (10 servings)

Ingredients

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 ounces) 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

Directions

In a large skillet, saute the onion, 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 to 5 hours or until heated through.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 4 hours

Nutritional Information

1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat.

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