Black Bean & Pumpkin Chili

Name: Black Bean & Pumpkin Chili
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Mexican Chilies, Mexican Recipes
Ingredients: 1 tablespoon olive oil; 1 medium sweet yellow pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 3 cups reduced-sodium chicken broth; 1 can (15 ounces) solid-pack pumpkin; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 teaspoons chili powder; 1-1/2 teaspoons ground cumin; 1-1/2 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika; 2 cans (15 ounces each) black beans, rinsed and drained; 1-1/2 cups shredded cooked chicken; 1/4 cup chopped fresh cilantro or parsley

This is my kind of chili – thick and hearty. Try sweet potato or butternut squash instead of pumpkin, and serve over quinoa, barley, brown rice or farro. —Jean Ecos, Hartland, WI

Ingredients

1 tablespoon olive oil
1 medium sweet yellow pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon smoked paprika
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro or parsley

Directions

In a 6-qt. stockpot, heat oil over medium heat. Add pepper and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
Stir in broth, pumpkin, tomatoes and seasonings. Mash one can of beans. Add mashed beans and remaining can of whole beans to pot; bring to a boil. Reduce heat; simmer, covered, 45 minutes to allow flavors to blend, stirring occasionally. Stir in chicken and cilantro; heat through.

Nutrition Facts

1-1/4 cups: 200 calories, 4g fat (1g saturated fat), 23mg cholesterol, 698mg sodium, 26g carbohydrate (5g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Black Bean and Pumpkin chili in Taste of Home September/October 2015

Reviews

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Average Rating:

chikpea

Oct 14, 2015

Husband normally not a fan of veg chili and definitely didn't think pumpkin would make it better (we made it meatless) - wound up being an outstanding dish. Love it over elbows with a little cornbread and cheese on top.
ctrwisely

Oct 9, 2015

Never made chili with pumpkin before...gave it a try...its delicious! I will definitely be adding this one to my monthly go to recipes. Its full of good proteins, and low cal too! Thanks for sharing!!!!!
ms11145

Sep 27, 2015

This is one of my favorite fall soups and have been making it for years. Instead of i can of diced tomatoes, I sub salsa to give the chili more kick and flavor. To make this vegetarian, I leave out the chicken.
toolbarsco

Sep 19, 2015

I have lots of pumpkin chili recipes and this one was just okay. Even with all the spices there was just something missing. Maybe I left something out and didn't realize it?
jeanfit

Sep 16, 2015

Just tried the soup. I made it with a combination of sweet potato AND butternut squash. Ohhhhhh was it delicious!
pusspuss01

Sep 13, 2015

I was really disappointed in the taste and texture of this soup. Sorry, but we didn't like it at all.