Fall is in the air and on my mind. With Halloween just days away, I have pumpkin on the brain…so why not have some for dinner?
I found this recipe for Pumpkin Black-Bean Turkey Chili in one of my Fix it and Forget It cookbooks (love these!!). This would be a delicious start to Halloween Night fun!! But, don’t think that this comfort food recipe is for Halloween only; this warm and hearty chili is great for any cold night.
| Slow Cooker Recipe: Pumpkin Black-Bean Turkey Chili |
Recipe Type: Main
Author:
Prep time: 20 mins
Cook time: 7 hours
Total time: 7 hours 20 mins
Serves: 10-12
A quintessential fall meal!! Pair with buttermilk biscuits or some cornbread and you are good to go!!
Ingredients
- 1 cup chopped onions
- 1 cup chopped yellow bell pepper
- 3 garlic cloves, minced
- 2 Tbsp. oil
- 1½ tsp. dried oregano
- 1½-2 tsp. ground cumin
- 2 tsp. chili powder
- 2 15-oz. cans black beans, rinsed and drained
- 2½ cups chopped cooked turkey (or same amount cooked ground turkey)
- 16-oz. can pumpkin (frozen or pureed steamed is fine as well, they are just a bit more liquidy)
- 14½-oz. can diced tomatoes
- 3 cups chicken broth
Instructions
- Sauté onions, yellow pepper, and garlic in oil in skillet for 8 minutes, or until soft.
- Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.
- Stir in remaining ingredients.
- Cover. Cook on Low 7-8 hours.
Photo Credit: Fix it and Forget It Blog
Janelle says
I’ve never tried pumpkin in soup. Sounds delicious, though! Maybe I’ll have to try it with my leftover Thanksgiving turkey later this month!
nan says
sounds good..i can even smell it
now..warm pumpkin in the fall is awesome
Michelle C says
I love pumpkin flavored treats, but I’ve never tried it in soup! Thanks for the recipe.
Stephanie-jean Weber says
That looks so yummy! I will be adding this recipe to our menu soon!!!