I found this recipe in my latest
Taste of Home magazine. The original recipe is listed on their web site, you can find it here:
Taste of Home Black Bean-n-Pumpkin Chili recipe
I changed it up a little. This is my "veggie" version.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 3 garlic cloves, minced
- 3 cups veggie broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- vegetarian chicken
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes with chiles, 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
- 1 can corn, drained
- 2 jalapeno peppers seeded and chopped, optional
Directions:
In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer.
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.
Enjoy! Excellent chili, very healthy and you don't taste the pumpkin in it at all. A new favorite at our house!
