Black Bean & Pumpkin Chili Recipe
Black Bean & Pumpkin Chili Recipe photo by Taste of Home
Next Recipe

Black Bean & Pumpkin Chili Recipe

Read Reviews
4 6 6
Publisher Photo
This is my kind of chili – thick and hearty. Try sweet potato or butternut squash instead of pumpkin, and serve over quinoa, barley, brown rice or farro. —Jean Ecos, Hartland, WI
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 8 servings


  • 1 tablespoon olive oil
  • 1 medium sweet yellow pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1-1/2 cups shredded cooked chicken
  • 1/4 cup chopped fresh cilantro or parsley

Nutritional Facts

1-1/4 cups: 200 calories, 4g fat (1g saturated fat), 23mg cholesterol, 698mg sodium, 26g carbohydrate (5g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.


  1. In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
  2. Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through. Yield: 8 servings (2-1/2 quarts).
Originally published as Black Bean & Pumpkin Chili in Taste of Home September/October 2015, p81

Reviews for Black Bean & Pumpkin Chili

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
chikpea User ID: 5188161 234934
Reviewed Oct. 14, 2015

"Husband normally not a fan of veg chili and definitely didn't think pumpkin would make it better (we made it meatless) - wound up being an outstanding dish. Love it over elbows with a little cornbread and cheese on top."

ctrwisely User ID: 3591530 234271
Reviewed Oct. 9, 2015

"Never made chili with pumpkin before...gave it a try...its delicious! I will definitely be adding this one to my monthly go to recipes. Its full of good proteins, and low cal too! Thanks for sharing!!!!!"

ms11145 User ID: 1604521 233568
Reviewed Sep. 27, 2015

"This is one of my favorite fall soups and have been making it for years. Instead of i can of diced tomatoes, I sub salsa to give the chili more kick and flavor. To make this vegetarian, I leave out the chicken."

toolbarsco User ID: 6725667 233165
Reviewed Sep. 19, 2015

"I have lots of pumpkin chili recipes and this one was just okay. Even with all the spices there was just something missing. Maybe I left something out and didn't realize it?"

jeanfit User ID: 4069841 233019
Reviewed Sep. 16, 2015

"Just tried the soup. I made it with a combination of sweet potato AND butternut squash. Ohhhhhh was it delicious!"

pusspuss01 User ID: 8525717 232793
Reviewed Sep. 13, 2015

"I was really disappointed in the taste and texture of this soup. Sorry, but we didn't like it at all."

Loading Image