Black Bean and Pumpkin Chili Recipe

by Rachel on October 6, 2011 · 6 comments

Cooler temperatures are visiting northern California this week, and with the cooler temperatures has come rain.  Rain + Cooler Temperatures = PERFECT Soup Weather!  I must admit that I was super excited to see this change in the weather, because I have been waiting for the perfect moment to try this new recipe I saw in Taste of Home’s Soups magazine.

I must admit, I rarely follow recipes exactly.  Which means my meals rarely taste the exact same twice.  That could be a good thing, if you like variety in your meals.  Below I am sharing my modified version of this recipe I found.

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My family loved this chili.  I made it meatless, although you could easily add bits of grilled/sautéed chicken if you desired.

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Black Bean and Pumpkin Chili
Recipe Type: Soup
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Serves: 8-10
Filling fall chili that varies from the typical beef and red bean chili
Ingredients
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (15oz each) black beans, rinced and drained
  • 1 can (15 oz) solid pack pumpkin
  • 1 can sweet yams (sweet potatoes)
  • 1 can (14 1/2 oz) 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
Instructions
  1. In a large skillet, saute the onion and peppers in oil until tender, about 3 minutes. Add garlic, saute 1 minute.
  2. 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.
  3. Serve chili with sour cream, salsa, cheese or other favorite chili topings.

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{ 2 comments… read them below or add one }

1 Run with Jess October 6, 2011 at 6:15 am

This looks yummy! THX for sharing!

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