Black Bean and Pumpkin Chili

courtesy of Taste of Home
Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups Chicken Broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey or 1 pound ground beef,uncooked
  
• 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 meat, onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. 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).

Suzanne's Note: I cooked This at 200 degrees in the oven for 8 hours. You can't taste the pumpkin it just gives it a depth of flavor. Joe rated this a 9 (I have him rate everything I make on a scale from 1-10 and if it is not a 7 or above I throw away the recipe)