WW Recipe of the Day: Slow Cooker Pumpkin Black Bean Chili
This slow cooker pumpkin black bean chili is another winner from the Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
One of my favorite cookbook finds since beginning my Year of Crock Pot Cooking Challenge.
I made a few modifications to the original pumpkin black bean chili recipe to make it work with what I had around. I also wanted to try to make the batch a bit smaller so we wouldn't be swimming in chili 🙂
Skinny on Simply Filling Slow Cooker Pumpkin Black Bean Chili
The recipe calls for 2-½ cups of chopped cooked turkey. I replaced it with 1-½ cups chopped leftover cooked lean chicken I had in the freezer.
I also used 1 can of black beans instead of 2, and cut back a little on the chicken broth.
Both Rod and I liked this chili a lot.
Served with slow cooker cornbread, it really hit the spot.
Satisfying, but not as heavy as traditional chili. And like most chilis, it tasted even better leftover.
Nobody would ever guess that this slow cooked black bean chili has pumpkin in it. But it helps to make it thicker and less "tomatoey."
Find out how to make your own homemade pressure cooker pumpkin puree
How Many Calories/WW Points in this Pumpkin Black Bean Chili?
According to my calculations, each 1-cup serving has 162 calories and:
2 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you like this simple chili recipe made with black beans and pumpkin, be sure to check out my other easy, healthy Weight Watchers friendly recipes including 3-Bean Turkey Sausage Chili, Stovetop or Slow Cooker Pepperoni Pizza Chili, Easy BBQ Turkey Chili, White Bean Chicken Chili Verde and Mom's Best Chili
Are You Ready To Slow Cook Yourself Slim?
Watch this demonstration from Cooking with Phyllis to see how easy it is to make your own pumpkin black bean chili:
If you've made this low fat gluten-free Crock Pot Pumpkin Black Bean Chili, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Simply Filling Slow Cooker Pumpkin Black Bean Chili Recipe
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 3 garlic cloves, minced
- 1-½ teaspoons dried oregano
- 1-½ - 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 can (14-16 ounces) black beans, rinsed and drained
- 1-½ cups chopped cooked lean turkey or chicken
- 2 cups (about 14-16 ounces) canned unsweetened pumpkin puree
- 1 can (14-15 ounces) diced tomatoes
- 2-½ cups chicken broth
- Optional toppings: fresh cilantro, cheese, fresh chilis, crushed tortilla chips
- Ideal slow cooker size: 4-Quart.
- Place all the ingredients in your slow cooker and stir to combine.
- Cover and cook on LOW, 6 to 8 hours.
Source: Adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Learn how to make your own Vegan Pumpkin Black Bean Chili:
More Weight Watchers Recipes for Stew & Chili:
- Spicy Sweet Potato & Black Bean Chili (OrganizeYourselfSkinny)
- Chunky Veggie Pumpkin Chili (HungryGirl)
- Chicken & Black Bean Chili (MealPlanningMommies)
- Sweet Potato & Black Bean Stew (SkinnyKitchen)
- Turkey, Corn & Black Bean Chili (RecipeDiaries)
- Crock Pot Turkey White Bean Pumpkin Chili (SkinnyTaste)
- Mushroom & Black Bean Crock Pot Chili (LaaLoosh)
I made this slow cooker pumpkin black bean chili with my Choose-A-Crock Slow Cooker (affiliate link) which you can check out on Amazon:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Was your leftover chicken from the freezer cooked or uncooked? If cooked, should it take less time in the crock pot to avoid the chicken becoming tough?
I had the same exact question. I was wondering why it had to cook so long. Sounds amazing and for only 2 smart points/cup - I'm all over this!!
I made the recipe as written, adding the cooked chicken with everything else. Since it's cooked chicken you can add it whenever you want including at the end if you prefer.
This is delicious! I may try adding pumpkin to some other tomatoey sauces. I really like how it tames down the acid bite of the tomatoes. I actually used left over shredded pork in place of the chicken, but still delicious.
Oh my gosh, this was FANTASTIC. SO GOOD. And I loved how little effort went into making it taste that great. 🙂
I followed the directions exactly and this turned out so liquidy for me. Mor the consistency of soup than chili. Any idea what might have gone wrong?
Hi Karen, Not sure why it would have turned out so liquidy. There are just so many variables in cooking, it's hard to troubleshoot from afar. Sorry I can't be of more helps. ~Martha