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

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4.5 138 141
Publisher Photo
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: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 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 next 10 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


Reviews for Black Bean 'n' Pumpkin Chili

AVERAGE RATING
(140)
RATING DISTRIBUTION
5 Star
 (107)
4 Star
 (25)
3 Star
 (4)
2 Star
 (3)
1 Star
 (1)
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MY REVIEW
erinmarie78
Reviewed Apr. 1, 2016 Edited Apr. 3, 2016

"So delicious!! Had it not been for all the great reviews, I might have just passed on this recipe - so glad I didn't! The only changes I made were to increase the salt and add a little pepper. I also used red peppers instead of yellow and chicken instead of turkey, since that is what I had on hand. My whole family loved this, and my kids didn't even suspect there was pumpkin in it. This is so much healthier than my other chili - I will definitely be making this on a regular basis! And FYI, this is even better the next day."

MY REVIEW
saltybeefnstickyrice
Reviewed Feb. 25, 2016

"I like the idea of adding pumpkin to chili, and I enjoyed this recipe after I added lots more chili powder ( I like more heat than this recipe called for)."

MY REVIEW
eldie1959
Reviewed Jan. 13, 2016

"I've made this recipe a couple of times for my annual Super Bowl party. I've made it with the ground turkey and also made it without turkey and with vegetable broth to accommodate a vegetarian guest. Both times the chili was delicious. The pumpkin gives it nice flavor and texture. So easy to throw together and it cooks in slow cooker while I'm preparing appetizers and side dishes. I've made rice on the side and offer cheddar cheese and sour cream for those who want such (have it on hand from the other dishes I make for my party). Also offer tabasco for guests who want more kick. It's my favorite, go-to chili recipe."

MY REVIEW
JCV4
Reviewed Dec. 24, 2015

"This was a tasty recipe and it made the whole house smell wonderful as it was cooking! I took this to a work potluck and the flavors melded nicely for a couple of days before I reheated it. You could really taste all the spices and the pumpkin added a depth of flavor that people couldn't quite figure out what it was until I told them. Very sublime. Great recipe, thank you!"

MY REVIEW
NoodleNel
Reviewed Oct. 28, 2015

"I thought I would love it, but it was too soupy and spicy with no pumpkin taste. If I were to make it again, I would another can of pumpkin , one less can of tomato and one less cup of broth. I would use ground turkey and no oregano."

MY REVIEW
opalsemeralds
Reviewed Oct. 23, 2015

"I was really looking forward to this chili but was sadly disappointed. I used ground turkey because that's what I had on hand, but the flavor just wasn't what I was expecting at all. I "might" try it again and leave out the oregano. That just doesn't say "chili" to me. Based on all the good reviews I really thought I would love it, but didn't."

MY REVIEW
happyian
Reviewed Oct. 18, 2015

"Wonderful and creamy!"

MY REVIEW
mkaskela
Reviewed Oct. 2, 2015

"Wonderful. I used chicken instead of turkey and fresh parsley instead of dried."

MY REVIEW
donna conner
Reviewed Sep. 23, 2015

"Loved this ! I used ground pork because I had it. You can probably use any ground or shredded meat. I added a 1/2 cup of salsa and a little more chili powder. I will add another can of pumpkin next time and a couple jalapenos. Toss a little grated cheese on top.Definitely a keeper !!"

MY REVIEW
Jogeng09
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!"

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