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Black Bean 'n' Pumpkin Chili

 Black Bean 'n' Pumpkin Chili
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
10 ServingsPrep: 20 min. Cook: 4 hours

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

Directions

  • 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.
  • 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).

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Black Bean 'n' Pumpkin Chili (continued)

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.