I have to be completely honest. I was reluctant to try this recipe. I wasn’t sure about the combination of pumpkin and black beans, and I really didn’t want to be disappointed. But, following the rules of the recipe exchange, I made it, and it was delicious! My one complaint is that it was a little too liquid for my taste, but my husband easily remedied that by mixing his with rice.
(from Taste of Home)
1 med onion, chopped
1 med yellow bell pepper, chopped
2 tbsp olive oil
2 cans (15oz each) black beans, rinsed and drained
1 can (15-oz)solid pack pumpkin
1 can (14.5 oz)diced tomatoes undrained
2 tbsp chopped parsley
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt
Cover cook on low for 4-5 hrs or until heated through.