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Black Bean ‘n’ Pumpkin Chili

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cups chicken broth
  • 2-1/2 cups cubed cooked turkey
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Cubed avocado and thinly sliced green onions, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.
Nutrition Facts
1 cup: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • Dawn
    Oct 10, 2020

    Sounds great. The photo looks like there are avacado chunks in the soup?

  • Jane
    Sep 30, 2020

    This is so good! I used about 6 small sweet orange peppers as that's what I had. This is going on our regular rotation! Jane B.

  • Prod
    Sep 15, 2020

    This is really a very good recipes

  • holleigh
    Sep 6, 2020

    I'll never understand why people insist on changing things about the recipe then rating it especially giving it a bad rating. You didn't technically make the recipe so don't rate it. That being said this chili/soup is awesome just as it is. I make it multiple times throughout the fall and winter. I freese it in single.swvings in ziplocks and have a ready to heat and eat lunch. The pumpkin gives it a richness without tasting pumpkiny. Just the right amount of spice.

  • annrms
    Oct 9, 2019

    This is a fantasticly tasty recipe! I used cooked ground turkey and tri-color peppers. I also added a bit more cumin and chili powder. Served with diced red onion, Mexican cheese, and Scoops.

  • tressykat
    Sep 9, 2019

    No comment left

  • Leihoku
    Apr 15, 2019

    I made this today and ate this for dinner. I thought it was easy to make and it was delicious!

  • MaryJFisher
    Oct 31, 2018

    I've made this over and over. We all love it. It doesn't take the place of a traditional beef chili if that it what you crave, but I wouldn't expect it to. Wonderful recipe!

  • tishathomas
    Oct 4, 2018

    I changed this recipe up a great deal. First, I had half a bag of frozen home style meatballs I didn't know how I was going to use so substituted them for the turkey. Then, I thought the spice was too strong so I added another cup of broth. It still needed toning down, so I added half and half to taste. It really turned out quite well. I will just use less cumin next time.

  • Sachin
    Dec 13, 2017

    Great recipe! Slow cooking is great but it can be made a lot healthier. Instead of a crockpot, I used MEC pure clay pot for this recipe. It cooked a lot faster and the flavor was all natural and enhanced. You should try that and I promise you'd never cook in a crockpot again.