CHEF JEFF — ONE BYTE AT A TIME: Black Bean ‘n’ Pumpkin Chili

You won’t miss meat in this hearty and satisfying dish.

Black Bean ‘n’ Pumpkin Chili

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 15-ounce cans black beans, rinsed and drained

1 16-ounce package frozen soy crumbles

1 15-ounce can solid-pack pumpkin

1 14½ -ounce can diced tomatoes (undrained)

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1½ teaspoons dried oregano

1½ teaspoons ground cumin

In a large skillet, saute onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in remaining ingredients. Cover and cook on low 4 to 5 hours or until heated through. Serve hot.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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