My new favorite recipe

Pumpkin and Black Bean Chili

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups Chicken Broth
• 2 cans (15 oz ) black beans, rinsed and drained
• 2-1/2 cups cubed cooked chicken
  
• 1 can (15 oz) solid-pack pumpkin
• 1 can (14-1/2 oz) diced tomatoes, undrained
• 2 teaspoons parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours.

My mom gave me this recipe a few weeks ago and I've made it every week since then. The best thing about it - my whole family loves it. It does not taste "pumpkin-y" but it is delish! We like it with crushed tortilla chips on top. Enjoy!