I love fall! I love everything about it – the cool weather, the harvest, the turning leaves, the need to nest and burrow and get all cozy. It’s the time of year when I really start searching out new recipes and will spend entire days devoted to cooking. So, when Amy at My Friend Amy announced a Fall Festival Recipe Exchange, I was more than excited. I’m ecstatic at the thought of getting new recipes to try.
In honor of this auspicious event, I’m sharing one of my favorite go-to recipes for cool weather. I first made it last Halloween, simmering in the slow cooker while my husband handed out candy and I took the kids trick-or-treating. By the time I came back, my neighbor and my husband had pretty much devoured the entire batch. I then made it for our work Thanksgiving banquet. It was so popular that I was requested to bring it again this year. I’ve made it for parties and Sundays, and it always gets rave reviews. Yes, it is THAT good. So, without further ado, I give you Black Bean ‘n Pumpkin Chili!
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 15-oz cans black beans, rinsed and drained
2 1/2 cups cubed cooked turkey (although I use 1.5 pounds browned ground turkey)
1 15-oz can pumpkin
1 14.5-oz can 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
In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. 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
Happy fall, everyone!