Black Beans and Pumpkins

This recipe comes from the current issue of Taste of Home and it is good. My kids didn't like it, but then again, they don't like soup/chili/etc. It's a more mild chili, but I'm sure you could spice it up as much as you want.

Black Bean 'n' Pumpkin Chili

METHOD: Slow Cooker

TIME: Prep: 20 min. Cook: 4 hours

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
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 (2-1/2 quarts).