Another fall recipe

Slowly but surely we are adding to our reserve of gluten-free recipes that are affordable and entirely good to eat.  This chili recipe is perfect for fall and was a great find!

Black Bean 'n' Pumpkin Chili

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp. olive oil

3 cups chicken broth

2 – 15 oz. black beans, rinsed and drained

2 ½ cups cubed cooked turkey

1 – 14 ½ oz. diced tomatoes, undrained

2 tsp. dried parsley flakes

2 tsp. chili powder

1 ½ tsp. dried oregano

1 ½ tsp. ground cumin

½ tsp. salt

In large skillet, sauté the onion, yellow pepper and garlic in oil until tender.  Transfer to a 5 quart slow cooker; stir in the remaining ingredients.

Cover and cook on low for 4-5 hours or until heated though.  Makes 2½ quarts.

Christian was quite pleased with this recipe.  Thanks again to my friend, Ann, who is an excellent cook.

Note: You can easily alter the ingredients to make a vegetarian chili. Also, make it healthier by cooking up dry black beans yourself instead of using canned.  (I left out the tomatoes and oregano and added extra cumin with good results.)

~ Katrina