Black Bean and Pumpkin Chili

Okay, granted the combo sounds a little strange, but we love this black bean recipe. You would never guess that there's pumpkin in it, but it really gives a great, deep flavor. I start with dried black beans which I actually find here. I cook them in the crockpot the day before...just cover them twice their depth with water and cook on low for 8-10 hours. Then the next day, I made the chili in the crock pot as well or refrigerate the beans for later in the week.

1 c. chopped onions
1 c. chopped yellow bell pepper
3 garlic cloves, minced
2 T. olive oil
2 t. ground cumin
2 t. chili powder
1 1/2 t. dried oregano
2 1/2 c. cooked and chopped turkey, chicken, or even sausage
2 c. cooked pumpkin (canned or fresh pumpkin puree listed in another post)
1 can tomato polpa
3 c. chicken broth
approx. 4 c. cooked black beans (2 cans or I prefer to use the entire amount of dried beans...drained and rinsed)

Saute onions, yellow pepper, and garlic till soft...about 8 minutes. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to crock pot. Add all remaining ingredients. Cover and cook on low 7-8 hours. Great with bread and salad.