2 cans(15-ounces each)black beans, rinsed and drained
2 ½cupscubed cooked turkey or 1 pound round steak, cut into 1/2-inch pieces
1 (15-ounce)cansolid-pack pumpkin
1 (14.5-ounce)candiced tomatoes, undrained
2teaspoonsdried parsley flakes
2teaspoonschili powder
1 ½teaspoonsdried oregano
1 ½teaspoonsground cumin
½teaspoonsalt
Instructions
In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the round steak (if using already cooked turkey, proceed to adding the vegetables) and brown the pieces lightly.
Transfer the meat to a 5-quart slow cooker, leaving oil in the skillet. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer.
Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.