Black Bean and Pumpkin Chili

I haven't actually tried this recipe yet, but it sounds so good to me. Seasonally appropriate now.

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tbsp. olive oil
3 cups chicken broth
2 15 0z. cans black beans, rinsed and drained
2 1/2 c. cubed cooked turkey
1 15 oz. can solid pack pumpkin
1 14 1/2 oz. can diced tomatoes, undrained
2 tsp. 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, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings ( 2 1/1 qts)

Hunter's Delight

1/2 lb. bacon
2 1/2 pounds red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs. boneless venison steak, cubed
2 cans (14 3/4 oz) cream style corn
3 tbsp. Worcestershire sauce
1 tsp. sugar
1/2 to 1 tsp seasoned salt

In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt, pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.
Yield: 8 servings