Cooking Time:4-5 hours
Ingredients1 Medium Onion, chopped
1 Medium Yellow Pepper, chopped
1 Medium Red Pepper, chopped
2 tsp. Garlic Powder
3 c. Chicken Stock
30 oz. Canned Black Beans, rinsed and drained
1 lb. Cooked, Cubed Turkey or Raw Chicken Breast, cubed
15 oz. 100% Pure Pumpkin, canned
14 1/2 oz. Diced Tomatoes
2 Celery Stalks, finely chopped
1 T. Dried Parsley
1 T. Chili Powder
2 tsp. Ground Cumin
1 tsp. salt
If you love black beans and the deliciousness of pumpkin in the fall, you will love this Slow Cooker Pumpkin Black Bean Chili!
- Place chopped onion and peppers in the bottom of a 6-Quart slow cooker.
- Add chicken or turkey and sprinkle with garlic powder.
- Add remaining ingredients, pouring in the chicken stock last.
- Cover. Cook on Low for 6 – 7 hours.
Serving Suggestion: Great with corn bread!
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”
Are the black beans canned or dried? If dried, are they soaked overnight first? The sodium on the nutritional info is awfully low if those are canned beans…
You can make this recipe your own, and yes if you use dried black beans, you must soak them at least overnight, and I usually soak them, and drain, and put fresh water on them to soak longer. I read one time it makes them softer, and if you soak for a full 24 hours, they are also easier to digest. One more thing, if you heat your water to boiling, then soak them for 8-14 hours, it is said to speed up the cooking process. Enjoy and Happy Crocking.
The canned Black Beans say “drained and rinsed”! This should help with the sodium content.
As I am a vegetarian, I substituted quinoa for the turkey and got a very hearty chili with less liquid. Awesome recipe. Thank you!