Black Bean & Pumpkin Chili

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*Serves 6-8


1 medium onion, chopped

1 medium sweet yellow pepper, chopped

1 tablespoons olive oil

3 garlic cloves, minced

2 cups chicken broth

2 cans (15-ounce each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey or 1 pound round steak, cut into 1/2-inch pieces

1 can (15-ounce) solid-pack pumpkin

1 can (14-1/2 ounce) 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


In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the round steak (if using already cooked turkey, proceed to adding the vegetables) and brown the pieces lightly. Transfer the meat to a 5-quart slow cooker, leaving oil in the skillet. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer. Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.