SC: Black Bean 'n' Pumpkin Chili
Source of Recipe
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SC: Black Bean 'n' Pumpkin Chili
Tasteofhome.com e-mail
Adapted from Taste of Home October/November 2008
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 20 min. Cook: 4 hours
Yield: 10 servings (2-1/2 quarts).
Our family loves this slow-cooked recipe, especially on cold days. It's a wonderful variation on standard chili that freezes well and tastes even better as leftovers. Deborah Vliet, Holland, Michigan
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/8 teaspoon salt
Cubed avocado and thinly sliced green onions, optional
Directions:
1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.
1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 571 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. ++++ Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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