Black Bean 'n' Pumpkin Chili Recipe

Reviewed on May. 22, 2013 by elshtobito

I love a good traditional beef, kidney bean and tomato sauce chili but I think this is one of the best chili recipes I have ever had. The flavor is fantastic though a little mild but it is easy to spice up a little more if desired. I made it with shredded left-over turkey from Thanksgiving.

Reviewed on Feb. 06, 2013 by Teachin_cookin

Use Rotel tomatoes instead of reg to add more spice.

Reviewed on Feb. 04, 2013 by kdwarren

made this with leftover christmas turkey. You can't taste the pumpkin just a yummy chili. Hits the spot on cold winter days.

Reviewed on Nov. 11, 2012 by PrincessM7

Loved this chili. It's delicious, but does not taste like pumpkin at all. I used ground turkey instead of cubed and it was delicious!

Reviewed on Nov. 08, 2012 by enriqua21

This was super easy and inexpensive and my fiance loved it!

I took a few suggestions from other reviews:

turkey kielbasa instead of chicken

1 can rotel instead of diced tomatoes

3T chili powder

2 cups chicken broth (still a little too soupy for my taste, would likely do 1.5 next time)

dash of cayenne pepper

dash of red pepper flakes

1/2tsp cinnamon

Reviewed on Nov. 01, 2012 by jhallam

I make this with ground beef instead of turkey and it is hearty and comforting.

Reviewed on Oct. 28, 2012 by cutestute

My entire family loved this. Here are the changes I made: used a red pepper, skipped saute step and put it all in the slow cooker, added another can of black beans, used 2 large cans of chicken instead of turkey, added 1/2 teaspoon of chipotle chili powder, used 2 teaspoons of salt. Also I had made some corn stock (from left over cobs that I had frozen the corn off, Eugina Bone's recipe) and used that instead of chicken broth.

Reviewed on Sep. 24, 2012 by kmatocha

One of the best chili recipes! I make this every year in the Fall and Winter. Everyone I make it for ALWAYS ask for the recipe.

Reviewed on Jun. 03, 2012 by Twokayakers

This is more than excellent and I wish I could give it more stars.

Reviewed on Feb. 11, 2012 by teach*music

Fantastic! Would rate a six if I could! So unique to have a chili that doesn't have a 'red sauce' flavor. Will be a regular!

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 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

Reviewed on Oct. 29, 2011 by r&ao

Unique and very tasty.

Reviewed on Oct. 27, 2011 by breeze39

i made it for about 20 souls they all loved it

Reviewed on Oct. 25, 2011 by evamcp

Delicious! Yes, I did tweak the spices, cut back to 1 cup chicken broth to make it chunkier & left out the turkey to make it very low-cal, but it was good. Just add more spice. Tastes like a spicy butternut-squash soup...I even thought I might use my immersion blender & process it very smooth. Lots of ideas with this basic soup!!!

Reviewed on Oct. 17, 2011 by liliane310

Very easy and healthy. I agree with previous reviews that it needed extra spices. I added a lot more chili powder and some cayenne pepper. Then it was delish!

Reviewed on Oct. 15, 2011 by DeeDeelovesCooking

I love this recipe, but it definitely needs more spices. I added more chili powder, garlic powder and salt. This will definitely become a fall staple.

Reviewed on Oct. 14, 2011 by Woelfe

Happened across this recipe linked from a blog I was following and decided to whip it up. I made some minor adjustments for tasted, but mostly followed the recipe. Everyone who ate it gave it great review.

The blog that linked it suggested using Kielbasa sausage instead of turkey cuts (seemed odd), and it worked out great. I also cut the broth to 2 cups because I wanted it less soupy and it worked well for that. Also added 1/2 tsp of cinnamon and 1/2 tsp of crushed red pepper flakes for some added heat. Spot on perfect.

Next time I might try using a ground turkey sausage for meat, and maybe add some corn to the mix.

Quick and easy recipe to enjoy - have at it!

Reviewed on Sep. 24, 2011 by jcrawmer

I really like the idea of the pumpkin and it does thicken the chili nicely, but I also found the chili to be a little bland. It really needs a little more salt, chili powder, and a bit of sweetness to bring out the flavors and enhance the pumpkin. So I added 2 T of Frank's hot sauce, a bit more chili powder, 1 T of packed dark brown sugar and 2 Splenda packets to sweeten a bit more but not wreck the nutritional value of the recipe! Chili and the intensity of flavors is a personal preference... I've modified the recipe to our family's preferences! I will make this again! Thanks for the great idea!

Reviewed on Sep. 13, 2011 by kalloween

This was so good!! The pumpkin was perfect as a thickening agent. I'm putting this on my Halloween dinner party menu!!

Reviewed on Sep. 07, 2011 by fuzzknuckles

My kids and I love this .

Reviewed on Sep. 05, 2011 by daniellepagoria

Came out really soupy. Next time would add chicken broth by only a fraction.

Reviewed on Sep. 05, 2011 by coffeeaddict24

I have made this multiple times. The first few times I made it I only used 2 cans of chicken broth and substituted tomato puree or paste for the canned tomatoes. This recipe is a little tricky just because if you don't have a good balance of spice, the pumpkin can be a little funky if you're not a huge pumpkin fan. My family really likes it, and overall they are generally picky eaters.

Reviewed on Aug. 07, 2011 by ahmom

It just tasted funny to me.