My newest pumpkin recipe:
1 onion, chopped
1 yellow pepper, chopped
3 cloves garlic, minced
Saute, but don’t over do it. No one likes soggy peppers!
3 c chicken broth
2 cans black beans, rinsed and drained
2 1/2 c cooked chicken or turkey, chopped
1 can (15 0z) pumpkin
1 can (14.5 oz) diced tomatoes
2 T fresh parsley, chopped
2 t chili powder
1 1/2 t oregano
1 1/2 t cumin
1 t curry
Add all ingredients to crock pot, stirring to combine. Cook on low 4-5 hours.
**Whenever a recipe calls for chicken I sprinkle the chicken breasts with Back of the Yards Garlic Pepper (available at thespicehouse.com. It’s a Chicago store with the absolute best spices), brown in olive oil, then simmer with some chicken boullion and enough water to produce the needed amount of broth. If I don’t need the broth I freeze the cooking liquid for future chicken soup.
You can’t live without both the sweet and the savory!