Black Bean & Pumpkin Chili

For 6 servings, Black Bean & Pumpkin Chili keeps the list centered on onion, sweet yellow pepper and olive oil. Set aside about 320 minutes.

• Yield 6 servings
• Ready in 320 minutes
• Prep 20 minutes
• Cook 300 minutes

Ingredients

• 1 medium onion (chopped)
• 1 medium sweet yellow pepper (chopped)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 2 cups chicken broth
• 2 cans (15-ounces 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 (15-ounce) can solid-pack pumpkin
• 1 (14.5-ounce) 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

Instructions

1. 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.
2. 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.
3. Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.

The pot thickens as it sits. Add a spoon of water if you reheat it.