We are going a little pumpkin crazy over here this month! Slow Cooker Black Bean Pumpkin Chili is the perfect easy weeknight meal that is ready to scoop up in between evening activities. The chili is packed with protein to keep you and your family full and satisfied. Take it to a soccer game, a tailgate party or even in a thermos to enjoy after checking out the fall foliage. It is a bit of autumn in a bowl!
So I have mentioned Pumpkin Palooza here the past couple posts and hope that you are following along getting more creative ideas to use pumpkin in other ways than just baking! We can’t get enough of it and if you put it in a cookie or a bar, I’ll run over to grab one with you. This is just a sweet way to extend pumpkin into recipes that can otherwise be overlooked!
Make sure to check out the Chunky Pumpkin Salsa and Slow Cooker Pumpkin Salsa Chicken that have posted so far. There is more to come! Stay tuned! Pumpkin Oatmeal Breakfast Cookies and Oven Baked Pumpkin Salsa Chicken were also huge hits this fall!
🥧 Will This Taste Like Pumpkin Pie
I put this in here because I was actually asked this when I was talking to a friend about it. The answer is no. The pumpkin is very mild and adds an earthy, squash flavor to the dish. More importantly, it does make the chili thick and creamy.
I intentionally kept out the traditional seasonings associated with pumpkin as I wanted the chili to have a more mild flavor. Feel free to add those in, and leave a comment below on how it turned out for you. I would love to know!
This chili comes together for the slow cooker in no time, making it perfect for busy weekdays when you need to throw something together and just get out the door. Start to finish, the prep on this one is less than 15 minutes. Execute some smart meal prep options, and you can prepare it even faster. More on that below.
Sauté the ground beef – or turkey – onion, pepper and roasted garlic for 5-7 minutes until the turkey is completely cooked and the onion and peppers have started to caramelize.
Spray the slow cooker with a non stick spray.
Pour turkey/onion/pepper ingredients into the prepared slow cooker. Add all the remaining ingredients. Stir to combine and place lid on. Turn on high for 6-8 hours.
If you haven’t ever roasted garlic, make sure to check out the Pumpkin Palooza post on Chunky Pumpkin Salsa to show you how to roast elephant garlic which is what we used in this recipe along with the Slow Cooker Pumpkin Salsa Chicken.
🍴 Meal Prep
Meal prepping this is a snap!
- Saute the turkey, onion, pepper and garlic. Allow to cool and place in the refrigerator until ready to use.
- Measure out all the spices and put in a bowl, covered until ready to use.
- Always prep the slow cooker and utensils so you can just pour, stir and walk away to make this about a 5 minute prep!
How to Make Pumpkin Puree
If you are a looking to make your own pumpkin puree but don’t know how, Amy at House of Nest will show you how to roast them and turn them into the most delicious pumpkin puree! You can use this technique for any of the canned pumpkin ideas!
If you like this Chili, make sure to check out these other slow cooker recipes!
Slow Cooker Pumpkin Salsa Chicken – this is a sweet take off of the traditional Salsa Chicken! It is so good. The pumpkin makes the salsa thick so it really sticks to the chicken in this dish!
Slow Cooker Salsa Chicken – I love this meal as it’s a life saver for when I am short on time. It is perfect over a bed of rice or make on a Sunday for meal prepping lunches for the week. If you ever see chicken go on sale, grab it and make this meal!
Slow Cooker Burrito Bowl – this is perfect for Taco Tuesday when you don’t have time to make tacos. You still get that mexican vibe without standing over the stove top. Served over rice, it is so filling and delish. Pick your toppings to go on top and enjoy!
If you are looking for other recipes with black beans, make sure to check out these!
Black Bean Taco Stuffed Sweet Potatoes – so delicious and easy to make! They are so filling and everyone can add the toppings they want! This is not only fantastic to serve on Taco Tuesday but Meatless Monday as well!
Black Bean and Corn Salsa – such a yummy appetizer to have on weekends, bunco nights or game days. Always gets rave reviews and never any leftovers.
Crockpot Black Bean Soup – perfect for those cold fall nights when you are fighting turning on the heat! You can serve this one with or without rice!
Slow Cooker Black Bean Pumpkin Chili
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium onion
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1/4 tsp cinnamon
- 2 1/2 tsp oregano
- 1/8 tsp cloves
- 1 tsp salt
- 1 tsp pepper
- 2 cloves roasted garlic
- 1 can black beans rinsed
- 1 can pumpkin puree
- 1 green pepper chopped
- 2 tbsp honey
- 3/4 cup Kettle Fire Bone Broth chicken
- 1 can diced tomatoes we used Fire Roasted
- Pour olive oil into a saute pan and heat up on medium high heat. Saute chopped onion, chopped green pepper, roasted garlic and ground turkey. Cook until turkey is cooked, about 5-7 minutes.
- Transfer to slow cooker.
- Add beans, honey, spices, pumpkin, diced tomatoes to slow cooker. Stir to combine.
- Cover and cook on low about 6-8 hours or on high 2-3 hours.