Black Bean and Pumpkin Chili

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 12 cups cubed cooked turkey (I used chicken)
• 1 (15 ounce) can solid-pack pumpkin
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• dried oregano
• ground cumin
• salt

1. In a large skillet, saute the onion, yellow pepper in oil until tender.
2. Add garlic; cook 1 minute longer.
3. Transfer to a 5-qt.
4. slow cooker; stir in the remaining ingredients.
5. Cover and cook on low for 4-5 hours or until heated through.
6. Yield: 10 servings (2-1/2 quarts).

onion, sweet yellow pepper, olive oil, garlic, chicken broth, black beans, turkey, solidpack pumpkin, tomatoes, parsley flakes, chili powder, oregano, ground cumin, salt

Taken from www.food.com/recipe/black-bean-and-pumpkin-chili-440576 (may not work)