1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons Crisco® Pure Olive Oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked 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

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.

Stacy's Notes: Made November 2009, with several adjustments. This is adapted from a Taste of Home recipe, originally called "Black Bean and Pumpkin Chili", but I can't call it that or Tim won't eat it :) I made the following changes: I used one pound of ground turkey, that I browned with the onion (no bell pepper), I used about 2 to 2 1/4 cups of chicken broth (so the chili would be thicker), I used more chili powder (about 3 teaspoons), less parsley and oregano. I added some red pepper and onion powder. I cooked this in my regular Crockpot for about 5 hours on low. Really good and made a lot for us. I tried to freeze some for my dad, not sure how it will be after thawed out.

Oh, and I wouldn't hesitate to try the cooked turkey, cooked chicken or regular ground meat, browned, in this recipe, I think it is probably very versatile.