Black Bean and Pumpkin Chili

Always glad to find a slow-cooker recipe that can be prepped before the after-school business kicks in. Even though the pumpkin wasn't as hidden as my kids might have hoped, this recipe was good. Next time I make it I will use 2 c. dried beans instead and add 2 c. water to cook all day.

*1 medium onion, chopped

*1 sweet yellow pepper, chopped

*2 TBSP. olive oil

*4 cloves garlic, minced

*3 c. chicken broth

*2 15-oz. cans black beans, rinsed and drained

*2 1/2 c. cooked chicken or turkey (rotisserie is good)

*15 oz. solid-pack pumpkin

*14 oz. diced or crushed tomatoes

*2 tsp. parsley

*2 tsp. chili powder

*1 1/2 tsp. dried oregano

*1 1/2 tsp. cumin

*1/2 tsp. salt

In a large skillet, saute onion and pepper in oil over medium-high heat for a couple minutes, until tender. Add garlic and cook another minute. Transfer to a 5-quart slow-cooker and stir in the remaining ingredients. Cover and cook on low for 4-5 hours until heated through.