Pumpkin Chili with Black Beans

Pumpkin Chili with Black Beans

A simple slow cooker chili that incorporates pumpkin, which adds a delicious creaminess to the dish.


  • 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 (14.5 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


  1. Heat olive oil in a large skillet over medium-high heat. Add onion and pepper, cooking until soft. Mix in garlic and cook for 1 minute.
  2. Add onion mixture to a 5-quart slow cooker. Mix in next 10 ingredients and cook on low for 4-5 hours. Top with cubed avocado and sliced green onions.

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