Recipe from Taste of Home Magazine

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 cans (15 ounces each) black beans, rinsed and drained
2-2 1/2 cups cubed cooked turkey
1 can (15 ounces) 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 onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low 4-5 hours or until heated through. Yeild: 10 servings

I made this today and there might not be any left for dinner since I can't stop nibbling!