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Title: Black Bean 'n' Pumpkin Chilli
Categories: Vegetables, Squash, Chilies, Beans, Poultry
Yield: 10 servings
2 tb Olive oil
1 md Onion; chopped
1 md Sweet yellow pepper;
- chopped
3 cl Garlic; minced
30 oz Black beans (2 cans); rinsed
- drained
15 oz Can solid-pack pumpkin
14 1/2 oz Can diced tomatoes;
- undrained
3 c Chicken broth
2 1/2 c Turkey; cooked, diced
2 ts Dried parsley flakes
2 ts Chilli spice mix
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
1/2 ts Salt
Avocado; cubed (optional)
Green onions; thin sliced
- (optional)
In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
longer.
Transfer to a 5 qt slow cooker; stir in the next 10 ingredients.
Cook, covered, on low 4-5 hours. If desired, top with avocado and
green onions.
Recipe by Deborah Vliet, Holland, Michigan
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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