Black Bean ’n’ Pumpkin Chili

From Taste of Home.

• 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 ounces each) black beans, rinsed and drained
• 2 1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Serves 10 (2 1/2 quarts).

Per serving (per 1 cup): 192 calories; 5 g fat (1 g saturated fat; 23 percent calories from fat); 21 g carbohydrates; 28 mg cholesterol; 658 mg sodium; 7 g fiber.