Black Bean 'n' Pumpkin Chili Recipe

4.5 147 150
Black Bean 'n' Pumpkin Chili Recipe
Black Bean 'n' Pumpkin Chili Recipe photo by Taste of Home
Publisher Photo

Black Bean 'n' Pumpkin Chili Recipe

Read Reviews
4.5 147 150
Publisher Photo
My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt

Directions

In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. 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: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  1. In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Originally published as Black Bean 'n' Pumpkin Chili in Taste of Home October/November 2008, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Bean 'n' Pumpkin Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rush2ohio User ID: 1864805 263416
Reviewed Mar. 13, 2017

"Family loves this. I use tomatoes with green chilies to give it some kick."

MY REVIEW
greatwithoutgluten User ID: 6330173 258954
Reviewed Dec. 31, 2016

"This was good. I used steak instead of turkey and added chipotle powder. It was a nice change from our usual chili recipe."

MY REVIEW
5pudii User ID: 4697636 257409
Reviewed Nov. 28, 2016

"Husband says it's a keeper! I found this when looking for a different recipe for my leftover Thanksgiving turkey . I used leftover mashed sweet potatoes instead of pumpkin, subbed white beans (great northern) since i didn't have black beans on hand, and my canned diced tomatoes included green chilies. It was delicious!"

MY REVIEW
[email protected] User ID: 2731069 256733
Reviewed Nov. 13, 2016

"wow! wow! Wow! "Winner winner turkey dinner"!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 256474
Reviewed Nov. 6, 2016

"Excellent recipe! The ingredients are surprising but meld perfectly. The pumpkin adds to the flavor and texture but is not really detectable, which we liked. This recipe is easy, inexpensive and my family loved it. I will be making this regularly. I made it with leftover turkey as directed this time, but will try with ground turkey at other times of the year. The only modifications I made were to use a red bell pepper because that is what I had, and I added a little black pepper."

MY REVIEW
ms11145 User ID: 1604521 256090
Reviewed Oct. 29, 2016

"I leave out the meat to make it meatless. Excellent recipe."

MY REVIEW
[email protected] User ID: 77962 255021
Reviewed Oct. 4, 2016

"I've made this in the past and it's always good. It's nutritious and easily edible by children."

MY REVIEW
bemybliss User ID: 8174655 254833
Reviewed Sep. 29, 2016

"This is one of my favorite soups for fall winter. Sometimes I use rotisserie chicken instead or leave out the meat all together. Works great divided up in freezer bags and taken for lunch ."

MY REVIEW
CMoore78 User ID: 4688861 252191
Reviewed Aug. 4, 2016

"One of our favorites! Freezes well too!"

MY REVIEW
erinmarie78 User ID: 1623503 246438
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."

Loading Image