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Home » Crock Pot Recipes » Crock Pot Pumpkin Black Bean Chili

Crock Pot Pumpkin Black Bean Chili

Published: Feb 9, 2018 · Modified: Sep 29, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This Crock Pot Pumpkin Black Bean Chili takes advantage of leftover turkey meat.

Or you could use leftover cooked chicken instead. Don't have any leftover turkey or chicken? Use a Rotisserie chicken instead.

I love cooking crock pot chili recipes and am always trying to come up with new delicious crock pot chili recipes for my family.

I also love to make recipes that turn leftovers into a new meal like this Crock Pot Pumpkin Black Bean Chili made with leftover turkey meat.

Crock Pot Pumpkin Black Bean Chili recipe
Crock Pot Pumpkin Black Bean Chili recipe

Yes, I make roasted turkey all year long. Not just during the Thanksgiving and Christmas holiday season.

We love roasted turkey and it seems like everyone in the family prefers white turkey meat verses dark turkey meat.

When I roast a turkey I always have a lot of dark turkey meat leftover. The best way I have found to get my family to eat the dark turkey meat is to cook it into another recipe.

This Pumpkin Black Bean Chili recipe is a great way to camouflage dark turkey meat. As Mom's we have to be a little creative at times.

I won't tell if you won't tell!

Crock Pot Pumpkin Turkey Chili recipe served with sour cream, shredded cheddar cheese and saltine crackers.

How do you like to eat chili?

Do you like to eat your chili topped with sour cream and shredded cheese?

It depends on the mood I am in.

Sometimes I just like to spoon my chili over a bowl of cooked white rice.

If I am in the mood for spicy chili I will hit it with a couple of dashes of hot sauce.

What is your favorite chili topping?

How To Make Crock Pot Pumpkin Black Bean Chili

Ingredients

  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 3 garlic cloves, minced (or you could use some leftover roasted garlic. Just add it to the crock pot and skip the sauteing)
  • olive oil
  • 2 cans black beans, drained and rinsed (or 4 cups cooked Slow Cooker Black Beans)
  • 14 oz can diced tomatoes
  • 16 oz canned pumpkin puree (or 2 cups homemade crock pot pumpkin puree or two cups Instant Pot Butternut Squash that has been pureed)
  • 3 cups cooked diced turkey or diced chicken (I used leftover turkey for this recipe)
  • 1 ½ teaspoons dry oregano flakes
  • 1 ½ teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 32 oz chicken broth

Directions

  1. Dice the onion, red bell pepper and mince the garlic.
  2. Heat 2 teaspoons olive oil in a sauté pan and sauté the onion and bell pepper until the onion is translucent. Add the minced garlic to the pan and toss for 2 minutes.
  3. Pour the contents of the sauted onion, bell pepper and garlic into a 7-quart crock pot.
  4. Add the black beans, diced tomatoes, pumpkin puree and cooked turkey to the slow cooker.
  5. Next add the seasonings and the chicken broth to the slow cooker.
  6. Stir to combine. Cover the crock pot with the lid and slow cook for 4 hours on high or low for 6 hours.

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White soup crock filled with Pumpkin Black Bean Chili.

Crock Pot Pumpkin Black Bean Chili

Arlene Mobley - Flour On My Face
Crock Pot Pumpkin Black Bean Chili takes advantage of leftover turkey meat. Or you could use leftover cooked chicken instead. Don't have any leftover turkey or chicken? Use a Rotisserie chicken instead. 
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Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 333 kcal

Ingredients  

  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 3 medium garlic cloves (minced (or you could use some leftover roasted garlic. Just add it to the crock pot and skip the sauteing))
  • 2 teaspoons olive oil
  • 2 cans black beans (drained and rinsed (or 4 cups cooked Slow Cooker Black Beans))
  • 14 oz diced tomatoes
  • 16 oz pumpkin puree (or 2 cups homemade crock pot pumpkin puree or two cups Instant Pot Butternut Squash that has been pureed)
  • 3 cups cooked diced turkey or diced chicken (I used leftover turkey for this recipe)
  • 1 ½ teaspoons dry oregano flakes
  • 1 ½ teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 32 oz chicken broth
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Instructions 

  • Dice the onion, red bell pepper and mince the garlic.
  • Heat 2 teaspoons olive oil in a sauté pan and sauté the onion and bell pepper until the onion is translucent. Add the minced garlic to the pan and toss for 2 minutes.
  • Pour the contents of the sauted onion, bell pepper and garlic into a 7-quart crock pot.
  • Add the black beans, diced tomatoes, pumpkin puree and cooked turkey to the slow cooker.
  • Next add the seasonings and the chicken broth to the slow cooker.
  • Stir to combine. Cover the crock pot with the lid and slow cook for 4 hours on high or low for 6 hours.

Nutrition

Serving: 1Serving | Calories: 333kcal | Carbohydrates: 40g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 1562mg | Potassium: 1123mg | Fiber: 14g | Sugar: 8g | Vitamin A: 12871IU | Vitamin C: 58mg | Calcium: 133mg | Iron: 6mg
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Looking for more easy Crock Pot recipes for busy mom's? Check out the Flour On My Face Crock Pot recipe page for all the crock pot recipes ever shared. Over 180 easy slow cooker recipes.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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