Crock Pot Pumpkin Black Bean Chili

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

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 Crock Pot Pumpkin Black Bean Chili recipes 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!

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 1/2 teaspoons dry oregano flakes
1 1/2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons sugar
32 oz chicken broth

Directions

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.