Black Bean 'n Pumpkin Chili

Yes, ladies and gentlemen-PUMPKIN! I originally tried it because I was so curious about pumpkin being in chili and I ended up LOVING it! It so hearty, and just plain delicious.

Ingredients

• 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 (I used ground)
  
• 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

Directions

• 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

Crockpot Chicken Tortilla Soup

Found at The Sister's Cafe

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.