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“Our family loves this slow-cooked recipe, especially on cold days. It's a wonderful variation on standard chili that freezes well and tastes even better as leftovers.” —Deborah Vliet, Holland, Michigan
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Originally published as Black Bean 'n' Pumpkin Chili in Taste of Home October/November 2008, p39
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Reviewed on Dec. 15, 2011 by crossties1
This is a monthly meal. For our family i use half black bean, half northern. I add 2 tsp cinnamon, and 3+ tbsp brown sugar. Since peppers are hcrazy expensive when we want to eat it, i freeze chopped fresh peppers in the summer.
This is a monthly meal. For our family i use half black bean, half northern. I add 2 tsp cinnamon, and 3+ tbsp brown sugar. Since peppers are h
crazy expensive when we want to eat it, i freeze chopped fresh peppers in the summer.
Reviewed on Nov. 29, 2011 by Ruby0706
Kind of plan tasting. Need to find a way to spice it up and give it a bit more flavor. Will try again.
Reviewed on Nov. 23, 2011 by wolfegrl1
What a wonderful surprise! Very easy to make and tastes fabulous. A nice addition to my gluten-free menu.
Reviewed on Nov. 16, 2011 by Jennasaurus17
Wow! This recipe makes the best, just all-around classic-tasting chili! If you're craving a good, simple-tasting chili, this is it. The pumpkin gives the chili a nice thickness but doesn't impart any flavor. Its just good!
Reviewed on Nov. 14, 2011 by crnapier
I make this dish regularly in the cold weather months. Love it!
Reviewed on Nov. 12, 2011 by rschla2@hotmail.com
Love this recipe. i've made it several times and it always turns out delicious.only thing i changed was double the spices,added a Tblsp. of hot sauce and i also used ckn because thats what i had in the fridge.quick and easy recipe.
Reviewed on Nov. 07, 2011 by LBurkey
Good fall soup:)
Reviewed on Oct. 31, 2011 by angelasandoval
Based on previous reviews that it was too soupy, cut the chicken broth to 2 cups. Also substituted 1 10 oz can Ro-Tel original plus 1/2 of 8 oz can tomato sauce for the diced tomatoes. Used rotisserie chicken instead of turkey and replaced the yellow pepper with celery. Garnished with sour cream and crushed tortilla chips. Didn't really taste the pumpkin as much as it just gave it a wonderful earthy taste. The whole family loved it!
Reviewed on Oct. 31, 2011 by chugaluga
This was very very YUMMY, but I did need to add a lot more spice to it. I used about 3 TBS of Chilly powder and 1 tbs of Cayenne pepper and I don't like things to be spice, but this made it just spice enough! YUM YUM
Reviewed on Oct. 30, 2011 by kittymom6
I made this, but after reading some of the reviews that thought it was a little bland, I decided to use chunky salsa in place of the diced tomatoes and I used turkey sausage instead of the cooked, diced turkey. It was delicious....I will definitely be making this again and sharing the recipe with my friends
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