Pumpkin 'n' Black Bean Chili

Pumpkin 'N' Black Bean Chili

1 Medium Onion, chopped
1 Sweet Pepper, any color, chopped
3 Cloves Garlic, minced
3 Tb. Olive Oil
3 to 4 Cups Chicken Stock
1 lb. Black Beans, cooked
2 & 1/2 Cups Cooked Turkey, Cubed
(canned turkey also works great)
2 Cups Pureed Pumpkin
2 tsp. Dried Parsley
1 Tb. Chili Powder
1 & 1/2 tsp. Oregano
2 tsp. Ground Cumin
2 tsp. Salt

In a skillet, saute the onion, pepper, and garlic in the oil until tender and translucent. Combine sauteed veggies with remaining ingredients in stock pot. Bring to boil, reduce heat and simmer for about an hour until heated through and flavors have combined. 

You can also make this in the crock pot and let your beans cook along with everything else. I just soak my beans overnight and then drain them and toss everything else in and let it go on low for 6 to 8 hours or until the beans are tender.  Two things that I notice about doing it this way is 1. You have to increase the amount of chicken stock you use to 5 to 6 cups because the beans soak up a lot. 2. This makes a lot thicker chili, which Jacob loves, and I don't mind either, but I personally think it overpowers the pumpkin a bit to do it this way. You just don't get the same pumpkin flavor even if you increase the amount of pumpkin. You get more of a bean flavor. Both ways tasted really good, but I think I prefer to pre-cook my beans so that the pumpkin flavor really comes through.