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
   (124)
RATING DISTRIBUTION
5 Star
 (96)
4 Star
 (22)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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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!"

MY REVIEW
Reviewed Sep. 30, 2014

"Excellent twist on chili. Used pumpkin puree (it's what I had at hand) and added a chunked sweet potato (for texture and bulk). Recipe is quite 'mild' as is. I added a tsp of chipotle powder and a bit of crushed pepper in addition to the chili and it still barely tingled. Good fiber and fairly low net carbs. Very easy. Will make again."

MY REVIEW
Reviewed Sep. 29, 2014

"Wonderful with leftover turkey"

MY REVIEW
Reviewed Sep. 27, 2014

"Soup is delicious - and what a nice change from your typical chili! Even my picky husband loved it. After he had a bowl I told him pumpkin was in it and he gave me the "get-out-of-here, don't-tell-me-that'" look. I just laughed and I don't know if he realizes pumpkin is really in it or not but eating 2 bowls means he thoroughly enjoyed it! It is a very easy recipe. The only changes I made was I baked chicken tenders (because that it is what I had in the house) to add to the chili and simmered soup on the stove for 45 minutes instead of in the slow cooker. Either way - Delicious!! For those that gave it 1, 2, or even 3 stars - they had to have made a mistakes in making it. And if it was too bland - spice it up!"

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