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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 Mar. 12, 2011 by LarrynB
The pumpkin adds a creamy, delicious texture. I made this one vegan by omitting the meat and using veggie broth :)
Reviewed on Feb. 01, 2011 by crunchpetie
I really changed some things in this recipe but plan on trying the original when i have all the ingredients. I used extra beans and cubed chicken (did not have turkey) didn't have yellow pepper so used frozen summer squash diced. also out of tomato's so used salsa which made it so thick so used extra broth. Not done yet buy did taste test and its wonderful and soooo full of flavor. The five stars if because I already know the original recipe is great without trying it yet. I also sauted the chicken pieces in the olive oil then the onionsand garlic along with the bits of goodies left in the pan.... wonderful!thank you for the great recipe....
I really changed some things in this recipe but plan on trying the original when i have all the ingredients. I used extra beans and cubed chicken (did not have turkey) didn't have yellow pepper so used frozen summer squash diced. also out of tomato's so used salsa which made it so thick so used extra broth. Not done yet buy did taste test and its wonderful and soooo full of flavor. The five stars if because I already know the original recipe is great without trying it yet. I also sauted the chicken pieces in the olive oil then the onionsand garlic along with the bits of goodies left in the pan.... wonderful!
thank you for the great recipe....
Reviewed on Jan. 11, 2011 by denisermoore
Delicious and easy! I used ground turkey and half the black beans and served it over spaghetti noodles. Yum!
Reviewed on Jan. 04, 2011 by MyKidsMake
this was great! substituted out the tomatoes and replaced with more pepper. Also added more pumpkin. It was great! everyone loved it
Reviewed on Dec. 16, 2010 by LnmarieC
Works out well if cooked on stove top as well. I have made this with ground turkey when I didn't have any leftover turkey to use because the family loves it! It turns out tasty either way
Reviewed on Dec. 10, 2010 by Sweetbakerlady
This Black bean and Pumpkin chili recipe is terrific! Very fast and simple preparation. However, I did add 1Tbsp. tomato paste, 1 can of pinto beans, cooked and crumbled bacon. I also used basil instead of parsley and oregano only because I ran out. Defiantly adding this recipe to my recipe book!
Reviewed on Nov. 25, 2010 by gladisjr
Loved this recipe we actually used chopped Chorizo instead of Turkey. Yum Yum, even my little kids liked it!!
Reviewed on Nov. 22, 2010 by jog4me
Neither my husband or I are pumpkin fans but this was excellent. Will make again for company.
Reviewed on Nov. 21, 2010 by rnissley
Made this twice in two weeks, once to try and again to serve for company. I did add half a can of tomato paste to thicken up, but I like my chili thick. Very tasty!
Reviewed on Nov. 21, 2010 by PTuttle
I made this last night with a pre-cooked turkey breast from the supermarket deli. I made it on top of the stove instead of in the crock pot and let it simmer for about and hour to blend the flavors. I had about 3/4 of a can of pumpkin left over from a coffee cake I had made last weekend and it worked out fine. I used lower sodium chicken broth and black beans and it was still salty enough for us. I also substituted a can of mild diced tomatoes with chiles for the regular diced tomatoes. I noticed one reader said that the recipe turned out too soupy. Try taking the lid off and cooking it on high a little longer in the crick pot or simmering it with the lid off for a few minutes on top of the stove. My husband and son both rated this a 5. The best part is that they never guessed it had canned pumpkin in it.
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