Pumpkin Pleasin’ Black Bean Chili

In Foodie Tips & Tidbits by Christine McKellar

Pumpkin, pumpkin, pumpkin!  Orange-colored and over-sized squashes dot the countryside this time of year and show up in all manner of festive fall displays and in a variety of tummy pleasing recipes from cookies and pies to stews and casseroles. Add some heat with a dash of the Southwest to create a black bean and pumpkin chili that’s good to come home to after a night of trick or treating..or whatever it is you’re out doing on a cold autumn night.


Black Bean and Pumpkin  Chili


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



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.

Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. Top with avocado and green onions