Fall is my favorite season. There are a lot of reasons, but some of them are:
- comfort foods
- cool weather that makes me want to turn on the oven…
- soup, soup, soup!
I’d never had pumpkin in a savory dish before and I wasn’t too sure what it would be like. The flavor isn’t strongly pumpkin, not like adding pie to your chili. It’s more of a healthy, warm veggie base that goes well with the black beans and chicken.
For the record, I did keep the pumpkin part a secret from the kids until after dinner. No need to share all the truth before it’s necessary to do so.
Here’s what you’ll need to get this simmering in your slow cooker:
There’s no chicken in that photo, because it was in the oven baking. Also, I was about half cup short of a full can of pumpkin (that may or may not describe more than the state of my ingredients for this recipe). I had recently made Pumpkin Pecan Sticky Rolls. The leftover pumpkin from that recipe proved to be perfect in this recipe.
Serves: 8-10 servings
- 1 onion, chopped
- 1 red or yellow bell pepper, chopped
- 3-4 cloves garlic
- 4 cups chicken broth
- 1 can pumpkin
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes, with juice
- 2 tsp. parsley flakes
- 2 tsp. chili powder
- 1½ tsp. oregano
- 1½ tsp. cumin
- 2-3 cups cooked, chopped chicken
- Put all ingredients in slow cooker.
- Cook on low 5 hours or more.