A few weeks ago I asked everyone to vote on what new black bean recipe I should make. The winner was Pumpkin and Black Bean Chili and I was ready to go with the recipe. Then summer reappeared. Now, I am not complaining about 75+ degree days in October, but that is definitely not chili weather. Yesterday, fall finally arrived and tonight so did the chili. You'd never know that there is pumpkin in this chili if you didn't see it go into the pot. The remaining ingredients alone would make a fairly light flavored chili, so that is where the pumpkin comes in. It adds a richness and a depth of flavor to the pot that would be sorely lacking without it.
The recipe is adapted from this recipe found at Taste of Home.
Pumpkin and Black Bean Chili (makes 8 - 10 generous servings)
1 medium onion, diced fine
1 yellow bell pepper, diced fine
1 1/2 lb ground turkey
3 cloves garlic, minced
2 T olive oil
1 C low sodium chicken stock
2 cans (or 4 cups) black beans, rinsed
1 can (15 oz) solid packed pumpkin
1 can (28 oz) diced tomatoes, undrained
2 t dried parsley flakes
2 t chili powder
1 1/2 t dried oregano
1 1/2 t ground cumin
1 1/2 t salt
1 t black pepper
In a large skillet, saute onion, pepper and turkey until cooked through, about 8 minutes. Add garlic and cook 1 minute longer. Transfer to slow cooker.
Be sure to cook off all of the liquid from the onions and peppers.
Add the remaining ingredients to the slow cooker. Stir to combine well.
Everybody in the pool.
Cook on low for 5 - 6 hours or until heated through and bubbly. Serve with sharp cheddar cheese and sour cream, or to taste.
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