Pumpkin Black-Bean Chili with chicken

I love the addition of pumpkin to this chicken chili. I've used this recipe with the exceptions noted below:

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped (I used a green bell pepper)
  
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used chicken and sauted it with the veggies)
  
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained (I used fresh tomatoes)
  
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed the chicken with these veggies). Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (I cooked over low on the stove for about half the time)
  
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Excellent served with this:

Sweet Cornbread

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour

Combine in a bowl and blend. Pour into buttered 8 inch square pan. Bake at 375ºF for 35 minutes or until done.