Fall is my favorite season. There are a lot of reasons, but some of them are:
- comfort foods
- pumpkin
- apples
- cool weather that makes me want to turn on the oven…
- soup, soup, soup!
I’ve shared my love of Autumn foods and soups before. This recipe, which came from a friend of mine {hi, Bev!} fits into both of those categories.
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:Â
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.
Pumpkin Black Bean Chicken Chili in the Slow Cooker
Ingredients
- 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
- 1 1/2 tsp. oregano
- 1 1/2 tsp. cumin
- 2-3 cups cooked chopped chicken
Instructions
- Put all ingredients in slow cooker.
- Cook on low 5 hours or more.
If you have an Instant Pot, then you’ll want to check out my Instant Pot Pumpkin Black Bean Chili version of this favorite. And the entire collection of  The Best Easy Instant Pot Soup Recipes.
And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes, a meal plan with a color-coded grocery list and video lessons.
Sounds like a great combination– I will definitely be adding this soup recipe to our menu in the next few weeks. I noticed the recipe didn’t list black beans, but judging by the photo should I plan for 2 cans black beans (washed & drained)?
Erin, yes that’s right. I edited the recipe to include the beans. Sometimes, I’m way too forgetful for my own good!
I just made this same recipe over the weekend. I used ground Turkey instead of Chicken and it was so yummy. Such a great crockpot meal! Thanks for sharing Tiffany!
This looks quite delicious!
For the pumpkin is it the large or small cans??
Tiana, it’s the 15 oz can.
I made this for my family tonight. We are pumpkin crazy in this house. In fact, we have pumpkin oatmeal nearly every day. Thank you for this recipe that helps feed our pumpkin cravings. It is quite tasty and a definite keeper!
This is in my crock right now. Can’t wait to try it!
Super yummy! Thanks!! Do you have calorie count for it?? Or a guesstimate??
I made this yesterday, but instead of precooked chicken I added two frozen chicken breasts at the beginning and shredded it into the chili at the end. It was delicious!!! It fed our family of 6 (including seconds) and we have leftovers!
Hi! Just found this site while looking for slow cooker recipes (my first time trying a slow cooker!). The cooked chicken in this recipe, how is it cooked? Baked? And do you think a rotisserie chicken from the store would work?
Ashley, here’s a post I wrote on cooking meat to freeze for later. It has some instructions for cooking chicken. But a rotisserie chicken would work great for this soup too.
Thanks!
Just wondering, since this is a crock pot meal, why you’re using pre cooked chicken. Doesn’t it just get mushy?
It doesn’t get mushy, but you could also used uncooked chicken and let it cook along with the soup. You’ll need to give it 5-6 hours on high or 7-8 on low.
soup sounds great have to try always like something different autumn is my favorite time of the year also thanks 4 the recript
Does the chicken have to be pre-cooked?. Usually everything goes in raw, since it cooks for 5 hours or more?
Susan – this would actually work both ways! Great idea 🙂
I am thrilled you guys like the recipe! Thanks for letting me know. Encouragement is always welcome. I have a lot of years of cooking, yet still got a lot of good new ideas. Your recipe is very user-friendly. Thank you!
so yummy recipe.
I love you recipe I made it for my brother and his family but definitely I’m doing for my myself now I change your recipe with I extra can of red beans and a can of Ortega diced chilies yum yum
Thanks
Rosa