Pumpkin Black Bean Chicken Chili in the Slow Cooker

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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: 

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

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
  1. Put all ingredients in slow cooker.
  2. Cook on low 5 hours or more.


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  1. 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)?

  2. 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!

  3. This looks quite delicious!

  4. Tiana Phillips says:

    For the pumpkin is it the large or small cans??

  5. 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!

  6. This is in my crock right now. Can’t wait to try it!

  7. Super yummy! Thanks!! Do you have calorie count for it?? Or a guesstimate??

  8. 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!

  9. 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?

  10. 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.

  11. nancy garcia says:

    soup sounds great have to try always like something different autumn is my favorite time of the year also thanks 4 the recript


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