2 T olive oil
1 medium onion, chopped
1 sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 oz. each) black beans, rinsed and drained
1 can (15oz.) solid-pack pumpkin
1 can (14.5 oz) diced tomatoes, undrained
3 C chicken broth
2 1/2 C cubed cooked turkey (we used chicken)
2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Cubed avocado and thinly sliced green onions
In a skillet, heat oil over medium-high heat. Add onion, pepper and garlic; cook and stir until tender.
Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Top with avocado and green onions. We altered the recipe and went with cheese!