Prep 8 mins
Cook 4 hrs
This is a new way to put together a pot of chili. It comes from Taste of Home Oct/Nov 2008, submitted by Deborah Vliet from Holland,Michigan.
- 1 medium onion, chopped
- 1 medium yellow sweet pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 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 1/2 ounce) candiced 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, yellow pepper, and garlic in oil until tender.
- 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.
I found this in 2009 Taste of Home Annual Recipes, and although it's a strange time of year to make chili it was something simple and filling. The ingredients were too interesting to pass up. I would never have thought to combine black beans with pumpkin, tomatoes, and turkey on my own. This is an interesting combination. I made it even easier by using already frozen chopped onions and bell peppers. I also used fresh parsley and refried black beans in place of regular black beans. It kind of has a tex mex feel to it with a touch of sweetness from the pumpkin. If you're expecting your typical chili, it's an adjustment. If you can open your palate and your mind a wee bit, this is pretty yummy. Thanks for posting!
I liked this dish. DH said I shouldn't mess with chili. Sigh. I added a little more garlic and used fresh parsley, otherwise followed the recipe. It was a good chili, but it's one of those that you really like it or you don't. I think I'd like to try it again with cubes of fresh pumpkin instead of the canned. Made and Reviewed for My Three Chefs - Thanks! :)