- 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
- 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).
Reviews for Black Bean 'n' Pumpkin Chili
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My entire family loved this recipe. An easy recipe to make that tastes great. I was short on time so I skipped the slow cooker and cooked it on the stove top for 45 minutes. Couldn't find chunked pumpkin so I used 8 oz of frozen sweet potatoes and 8 oz of frozen butternut squash. I will be making this recipe often.
A very easy recipe to follow -- and one I make with very few changes -- no yellow pepper but the canned tomatoes are fire roasted and use 1 lb browned ground turkey (more 'chili like'). A definite keeper and one for those cold, rainy/snowy nights, served with fritoes on top!
This is delicious! My family of 10 loves this chili!! I've made it with turkey, with chicken, and I've even made it without meat, it's good period and so easy to make.
I've made this 3 or 4 times now, most recently for a Halloween themed potluck at work. Because we were supposed to come up with a spooky theme I labeled it Pumpkin Chile with Black Beetles. The beetles, of course, were the black beans. I didn't have any turkey so I sprinkled some Southwestern style seasoning on a package of chicken thighs after removing the skin and baked them. When the thighs cooled off I chopped them up and added them to the chili. I usually cook this on the stove top since I 'm not patient enough to wait for the slow cooker. I made a double batch and poured as much as I could fit into the slow cooker the next morning. Several coworkers took some of the leftovers home for dinner. It did come out a little soupy (add broth gradually) but it tasted great.
I made this without the meat (I didn't have any), used vegetable broth (not because I'm vegetarian, but because it's what I had on hand), and I oven roasted about a pound of pumpkin chunks from a small pumpkin and pureed it. I also used a can of Rotel instead of diced tomatoes. Roasting the pumpkin made it really yummy.
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