May 25, 2017

Pumpkin Black Bean Chili

½ c. chopped onion 
½ c. canned diced tomatoes, undrained
½ c. chopped yellow or
green pepper 
1 t. chili powder
1 t. minced garlic 
½ t. dried parsley
1 c. chicken broth 
½ t. cumin
1 c. black beans 
¼ t. dried oregano
1 c. canned pumpkin 
t. salt
4 ozs. chopped, cooked turkey tenderloin (substitute ground turkey breast, browned and drained)

Spray pan and sauté onion, pepper and garlic until tender. Add remaining ingredients and cook on low to heat through. Like all chili, it’s better the second day. Easily serves two, or one hearty appetite!

Chris Bryant, Gaylord

Comments

  1. Sandra Hallock says:

    I made the chili to serve at Coffee Hour at Church. It was a great hit! Thanks for sharing it.