Black Bean and Pumpkin Chicken Chili Recipe

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Black Bean and Pumpkin Chicken Chili Recipe


1 medium onion, chopped
1 medium red pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked chicken
1 can (15 ounces) solid-pack pumpkin
1 can (10 ounces) mild ro-tel tomatoes, undrained
2 tablespoons chili powder
1-1/2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
In a large skillet, saute the onion, red pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.

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