Tuesday, September 17, 2013

Turkey, Black Bean & Pumpkin Chili (Slow Cooker)

Our family really enjoyed this Pumpkin Chili. It was delicious! The turkey was nice and moist, and the only thing missing was a side of cornbread or maybe a sprinkle of cheese. Enjoy!

Turkey, Black Bean & Pumpkin Chili
Makes 10 servings

  • 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) Hunt's® 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

1. 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.

2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Recipe from Taste of Home. Sharing this recipe at the following fun link parties.


  1. Oh YUM! I love pumpkin in chili. Thanks for sharing at Simple Supper Tuesday.

  2. I thought this was a strange combination until I tasted it and turns out it is delish.