Wednesday, September 29, 2010

Black Bean -n- Pumpkin Chili

I found this recipe in my latest Taste of Home magazine. The original recipe is listed on their web site, you can find it here:  Taste of Home Black Bean-n-Pumpkin Chili recipe

I changed it up a little.  This is my "veggie" version.

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 3 garlic cloves, minced
  • 3 cups veggie broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  •  vegetarian chicken
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes with chiles, 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 can corn, drained
  • 2 jalapeno peppers seeded and chopped, optional


In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Enjoy! Excellent chili, very healthy and you don't taste the pumpkin in it at all.  A new favorite at our house!


  1. Hello,
    So glad to meet you, love your blog,

    Ok, I've got to try this, it looks delicious, love your blog, I'm following you in every way possible I think, and I have your button.

  2. This sounds delicious! Thanks for linking up again! Have a great Thanksgiving.

  3. I featured your recipe today @ Things That MAke You Say Mmmmm! Stop by & link up again.

  4. This recipe looks amazing, thanks for sharing

  5. Looks good, need to try it. Visiting from Blog Bulge. I am a new follower.


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