Thursday, August 11, 2011

Black Bean and Pumpkin Chili

1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 C chicken broth
2cans (15 ounces each) black beans, rinsed and drained
1 lb. ground chicken, cooked
1 can (15 ounces) solid-pack pumpkin
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 
To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Black Bean 'n' Pumpkin Chili by Taste of Home)

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