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

Black Bean 'n' Pumpkin Chili Recipe

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4.5 136
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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 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

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
   (118)
RATING DISTRIBUTION
5 Star
 (94)
4 Star
 (18)
3 Star
 (3)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Oct. 18, 2015

"Wonderful and creamy!"

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