Black Bean and Pumpkin Chili

Last night I had some of the best homemade soup I've ever tasted. What surprised me was that it had so many things I usually hate in food (ironically, I'm one of the pickiest eaters you'll ever meet): chili powder, tomatoes, onions, and pumpkin. Don't get me wrong, all those ingredients are perfectly fine for adding flavor or visual excitement, I just don't like to eat them. Anyway, all of my preconceived notions flew immediately out the window when I tried this soup my friend (not sister) Megan made. It was delicious! I even went back for seconds (and wouldn't have been opposed to thirds...).

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.