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December 20, 2012

Slow cooker pumpkin black bean chicken chili, from Eat at Home

Pumpkin black bean chicken chili, easy in the slow cooker, from Eat at Home (on Soup Chick).

When canned pumpkin purée goes on sale every October, I fill the pantry so I can make soups and breads right through the winter. If you have canned pumpkin and a rotisserie chicken, or leftover roast or baked chicken, you can toss them into the slow cooker with a few more ingredients from the pantry, and five hours later, you'll have this gorgeous chili that's sure to please the entire family. If you're serving this for a grown-up crowd, you can add a few shakes of hot sauce, to your taste.

Get the recipe for slow cooker pumpkin black bean chicken chili from Eat at Home.

More on Soup Chick:
Floribean chicken chili soup
Crock pot chili, from Taste and Tell
White chili with cornbread topping, from Just One Donna!

Comments

1
Posted by: Kristi Rimkus | December 20, 2012 at 09:54 AM

I love a good chili. This is a combination I've never tried. Can't wait to give this a whirl after the holidays.

2
Posted by: pam | December 20, 2012 at 09:55 AM

I didn't buy any this year, because I still had two cans from last year!

3
Posted by: Lydia (Soup Chick) | December 20, 2012 at 01:17 PM

Kristi, this is one of my favorite combinations! I know you'll love it.

Pam, get cooking! I don't love sweet pumpkin (or squash) dishes, but I do like the convenience of the canned pumpkin puree in savory soups and stews.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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