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Thursday, February 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Pat Wilhite
  • 1 medium onion
  • 1 medium sweet yellow bell pepper, chopped
  • 2 TBS olive oil
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans black beans, drained and rinsed
  • 21â�„2 cups cubed cooked turkey or chicken
  • 15 oz. pumpkin pulp
  • 1 can (141â�„2 oz.) diced tomatoes, undrained
  • 2 tsp. dried parsley flakes
  • 2 tsp. chili powder
  • 11â�„2 tsp. dried oregano
  • 11â�„2 tsp. ground cumin
  • 1â�„2 tsp. salt

In a large skillet, saute the onion and yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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