Black Bean 'n' Pumpkin Chili

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
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 parsely 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, yellow pepper and garlic in oil until tender. 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).

Nutrition Facts: 1 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. Diabetic exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.

Notes: I used chicken instead of turkey because I never have turkey on hand. I also added a little brown sugar, because it always makes everything taste better. I doubled the recipe for the party and cooked it on the stove top on really low heat for about 5 hours. It worked great. The recipe also says that it freezes well.

from the kitchen of Annie Freeman