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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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