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

Black Bean 'n' Pumpkin Chili Recipe

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 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
   (127)
RATING DISTRIBUTION
5 Star
 (99)
4 Star
 (22)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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 :
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."

MY REVIEW
Reviewed Nov. 6, 2014

"Delicious, quick and easy! I didn't make any changes to the recipe. My husband and I loved this. It was perfect for lunch on a chilly day."

MY REVIEW
Reviewed Nov. 4, 2014

"We loved it!"

MY REVIEW
Reviewed Oct. 12, 2014

"I made this and my family devoured it. Only substitutions (because of what I had on hand) were chicken tenders for turkey, fire roasted diced tomatoes (gave a little extra kick) and home made veggie broth that I had frozen previously in place of the chicken broth. This is a great tasting soup/stew and I will be making it again."

MY REVIEW
Reviewed Oct. 2, 2014

"This was a big hit in our house. I left the pumpkin part a secret and just told them it was a black bean chili. I used chicken tenderloins that I cooked with the onion, yellow pepper, and garlic. I also doubled the salt and added 1/2 t of ground black pepper. I will definitely be making this again!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT