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Black Bean 'n' Pumpkin Chili Recipe
Black Bean 'n' Pumpkin Chili Recipe photo by Taste of Home

Black Bean 'n' Pumpkin Chili Recipe

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4.5 129
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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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 10 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 cups chicken broth
  • 2-1/2 cups cubed cooked turkey
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Cubed avocado and thinly sliced green onions, optional

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.

Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
Originally published as Black Bean 'n' Pumpkin Chili in Taste of Home October/November 2008, p39

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.

Reviews for Black Bean 'n' Pumpkin Chili

AVERAGE RATING
   (131)
RATING DISTRIBUTION
5 Star
 (101)
4 Star
 (24)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 13, 2015

"Yum! We enjoyed this very much. I used 99% lean ground turkey breast instead of the cubed cooked turkey, but made no other changes. Don't worry if you (like my husband) aren't a big fan of pumpkin -- you really can't taste it at all; it just adds fiber and nutrients, and helps to thicken the chili. Bonus for Weight Watchers followers: A generous serving is very low in points and very filling. Try it!"

MY REVIEW
Reviewed Jan. 21, 2015

"This is a simple and good tasting chili!"

MY REVIEW
Reviewed Jan. 13, 2015

"Really good, tastes like a southwestern chili, will make again!"

MY REVIEW
Reviewed Jan. 12, 2015

"I made as directed, it was WONDERFUL. Very easy, as there wasn't much chopping to do. A very hearty chili & the avocado & green onion topper was perfect. Thanks for yet another very good recipe from Taste of Home."

MY REVIEW
Reviewed Nov. 17, 2014

"Very good and healthy! I make this often and it freezes well! I have also used browned ground turkey and it is a good substitution."

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