Yummy Chili

Tuesday, December 2, 2008

A friend of mine and I always bulk cook on the first Monday of each month. This has been a life saver for me to have meals in the freezer! This is one of the recipes we made this month. At first, we thought it sounded gross (because of the pumpkin), but it is so delicious!!!!! Great way to use that leftover turkey!

Black Bean 'n' Pumpkin Chili

1 med. sweet yellow pepper, chopped
1 med. onion chopped
3 garlic cloves, pressed or minced
2 T. olive oil
3 cups chicken broth
2 cans (15 oz each) black beans, drained
2 1/2 cups chopped chicken (or turkey)
1 can (15 oz) solid-pack pumpkin
1 can (14 oz) diced tomotoes
2 t. dried parsley
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cumin

Saute onion, pepper and garlic in oil. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Simmer.

I have to admit that we added a bunch of fresh cilantro to it, because we both love cilantro. We will be enjoying this tonight with corn muffins.