Turkey, Black Bean & Pumpkin Chili

Turkey, Black Bean & Pumpkin Chili
 Makes 10 servings

•2 tablespoons olive oil
•1 medium onion, chopped
•1 medium sweet yellow pepper, chopped
•3 garlic cloves, minced
•2 cans (15 ounces each) black beans, rinsed and drained
•1 can (15 ounces) solid-pack pumpkin
•1 can (14-1/2 ounces) Hunt's® Diced Tomatoes, undrained
•3 cups chicken broth
•2-1/2 cups cubed cooked turkey
•2 teaspoons dried parsley flakes
•2 teaspoons chili powder
•1-1/2 teaspoons ground cumin
•1-1/2 teaspoons dried oregano
•1/2 teaspoon salt
•Cubed avocado and thinly sliced green onions, optional

 1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
 2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).