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Wednesday, September 19, 2012

Black Bean and Pumpkin Turkey Chili

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


Combine all ingredients into the slow cooker. Cover and cook on high for 4-5 hours. Stir every hour or two and mush things around and break up the meat. If you prefer a chunkier chili, sautee the turkey and, onions and peppers up before you put it in the slow cooker, then cook on low 4-5 hours. Yield: 10 servings (2-1/2 quarts).

Adapted from:

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