Crockpot Turkey & Black Bean Chili Hits: 9  
Crockpot Turkey & Black Bean Chili
Adapted from a Taste of Home recipe, see notes. Pretty good!
Date Added: November 16, 2009 Season:  
Category: Crockpot Prep. Method:  
Calories:   Dish Type: Soup / Chili
Serves: 10 Cuisine:  
Prep. Time:    

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons Crisco® Pure Olive Oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt 
  1. In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.

  2. Cover and cook on low for 4-5 hours or until heated through.

  3. Stacy's Notes: Made November 2009, with several adjustments. This is adapted from a Taste of Home recipe, originally called "Black Bean and Pumpkin Chili", but I can't call it that or Tim won't eat it :) I made the following changes: I used one pound of ground turkey, that I browned with the onion (no bell pepper), I used about 2 to 2 1/4 cups of chicken broth (so the chili would be thicker), I used more chili powder (about 3 teaspoons), less parsley and oregano. I added some red pepper and onion powder. I cooked this in my regular Crockpot for about 5 hours on low. Really good and made a lot for us. I tried to freeze some for my dad, not sure how it will be after thawed out.

  4. Oh, and I wouldn't hesitate to try the cooked turkey, cooked chicken or regular ground meat, browned, in this recipe, I think it is probably very versatile.

Rating: (1)  
Added On: November 16, 2009

Added by:
Gail Barger
Added on:
February 8, 2010
This is my new favorite chili! I've made this quite a few times and we love it! I pretty much follow the recipe exactly except I think I've used lean ground turkey that I brown almost every time I've made it....as Stacy said, it seems to be versatile and most any kind of meat would work.
You don't really taste the pumpkin, it just gives it a good flavor. Great recipe!
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