Fall is my favorite season, so in honor of it I thought I would share this fall-inspired chili recipe with you. My mom brought me this recipe for dinner a couple of years ago when I was sick, and it has been one of my favorites ever since. It's healthy, delicious, and the crockpot does most of the work for you... which is my favorite kind of cooking.
I don't eat meat, so when I make this I leave out the turkey. The orginal recipe is below, and my notes on how I make it are off to the side. Pair this with some cornbread for the perfect healthy fall meal.
Black Bean 'n' Pumpkin Chili
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| Photo from Taste of Home 2008 |
Ingredients
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 cups chicken broth (I use vegetable broth)
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2-1/2 cups cubed cooked turkey (I add another can of beans instead. You can use more black beans, but I like to put in a can of white beans, like Great Northern).
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained (If you can find fire roasted canned tomatoes, they really add to the flavor!)
- 2 teaspoons dried parsley flakes (I double all of the spices)
- 2 teaspoons chili powder
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
Directions
- In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.
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