1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic, minced
2 tbl olive oil
3c. chicken or vegetable broth
2 cans black beans (15oz.), rinsed and drained
2 1/2c. cubed cooked turkey or chicken (optional)
15oz. of cooked winter squash or pumpkin
1 can diced tomatoes, undrained
2 tsp. dried parsley flakes
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, sauté the onion, 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.

PLEASE NOTE: Pumpkin and winter squash can be used interchangeably. Take your squash/pumpkin and cut into quarters. Scrape seeds. Don't peel. Place on a baking sheet with a little water added to bottom of pan. Cover with foil. Bake until tender. When cool enough to handle, scrape pulp from skin. The pulp is now ready to use in soups, baked desserts, breads, pancakes, or whatever your heart desires. Just remember that both can be used in recipes calling for pumpkin or winter squash.