Black Bean, Turkey, & Pumpkin Chili

This is a hearty winter day chili, sure to be a crowd pleaser!

Black Bean, Turkey and Pumpkin chili

Ingredients:

2 pounds ground turkey (or left over turkey, shredded or cubed)
1 medium onion, diced
1 yellow bell pepper
3 cups chicken broth (or turkey stock)
2 cups dried black beans
1 (15 oz) can/jar of pumpkin puree
1 (14 1/2 oz) can/jar diced tomatoes, undrained
3 teaspoons dried parsley
1 tablespoon granulated garlic
2 rounded teaspoons chili powder
2 teaspoons oregano
1 1/2 teaspoons ground cumin
1 teaspoon turmeric

Instructions:

Soak black beans over night.  If not softened, do a quick stove top soaking (bring to boil and simmer) until beans are tender.  Drain and rinse beans, set aside. (You can be frying turkey meat while you wait for the beans if you want to.)

In a frying pan brown the ground turkey, add onion and bell pepper and cook another 5-10 minutes (until veggies are soft).  Place in 6 quart slow cooker, add the rest of the ingredients (including the black beans that have been drained and rinsed), cover and set slow cooker to low for 6 hours.

Yield about 10 servings