I asked Megan to send me the recipe (sorry, no pictures), as well as the changes she made, so here it is for your enjoyment. This is a perfect fall soup/chili, so get on it!
Megan says: "So I actually used a green pepper because the yellow peppers at the store were gross. Also I only used a small can of chicken broth (cause that's all I had) and then added about a half a can of water. I also added more salt at the very end to add more flavor."
Black Bean & Pumpkin Chili
From Taste of Home
Serves: 10 (yields about 2.5 quarts)
1 medium onion, minced
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken or vegetable broth
2 cans (15 oz each) black beans, rinsed & drained
1 can (15 oz) solid pack pumpkin (make sure it's not the pumpkin pie kind, just the pumpkin puree) Megan also says she isn't sure that hers wasn't pie filling, but at least it wasn't spiced.
1 can (14.5 oz) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
In a large skillet, saute the onion, yellow pepper & garlic in olive oil for about 2 mins. Add the ground turkey and cook until brown. Transfer to a 5qt slow cooker/crock pot; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.