A delicious homemade chili with black beans, chicken and pureed pumpkin. The pumpkin makes the chilli smooth and delicious.
Black Bean Pumpkin Chili is easy to make and perfect for a warm cozy meal.
homemade chili
There’s something so cozy about a bowlful of chili. It’s warm, tasty and is an all-in-one meal.
This Black Bean Pumpkin Chili is a different variation than my chili with beans. This recipe has black beans, chunks of chicken and the unexpected pumpkin puree.
The pumpkin puree gets blended into the broth making it really smooth with an almost creamy feeling. You really don’t know the pumpkin is there at all. In fact, I just told my family this was a black bean chili and didn’t tell them there was pumpkin in there at all.
They would have made some comments about how it tasted weird or something. But since they didn’t know, they ate down every bite!
I have a family of really good eaters and they eat just about everything. My kids have never really been picky eaters, but every once in a while, if they think it’s too strange of a combination, they’ll just say NO!
If you’re family is the same as mine, just don’t tell them until after they’ve raved at how delicious it was!
Key ingredients
You can make this chili completely from scratch using all your own home canned ingredients, or purchase cans from the grocery store.
- Black Beans – Two cans of black beans, rinsed and drained. You can also use 2 pint sized jars of your home canned black beans.
- Pumpkin Puree – One can of pumpkin puree or make your own pumpkin puree
- Chicken – Use leftover chicken or turkey. You could also use smoked turkey in this recipe!
- Chicken Stock – store bought or homemade chicken stock
- Green Chiles – Use a small can (pick the spice level) or use your own roasted chiles.
- Diced Canned Tomatoes – Store bought or use your own home canned tomatoes
- Seasoning – chili powder, ground cumin, smoked paprika, dried oregano
Step by step directions
- Sauté onion and bell pepper together in a large pot until soft
- Add garlic and stir for about 30 seconds
- Add spices and mix so they coat the sauteed veggies
- Add chicken stock. Scrap up any brown bits from the bottom of pan
- Stir in green chiles, diced tomatoes, black beans and pumpkin puree
- Simmer for about 45 minutes
- Add chicken and continue cooking for another 10-15 minutes
- Stir in 1 teaspoon brown sugar
- Taste and additional salt and pepper if needed
- Serve hot topped with fresh cilantro, green onions, shredded cheese and sour cream (toppings optional)
To make in a slow cooker
- Sauté onions and peppers until soft
- stir in garlic
- Place in a slow cooker along with remaining ingredients
- Cook on low for 5 hours
recipe tips
- When adding the spices, just let them become warm and fragrant. This will only take about 30 seconds. Don’t cook for too long or they will become bitter.
- Allow the chili to simmer for 45 minutes before adding the chicken. This will help develop flavors without the chicken becoming dry.
- If the chili becomes too thick, add a bit more chicken stock
- The brown sugar is optional, but it just brings the flavors together at the end. Taste your chili, if you think it’s just perfect, no need to add it.
- Serve hot with toppings on the side
Frequently asked questions
Yes, you can make this chili ahead of time. Make up to two days ahead of time and store covered in the refrigerator. Reheat before serving.
Yes, this chilli can be frozen. Allow chilli to cool, then place in a freezer safe container. Best used within 3 months.
variations
- Add a cup of frozen corn when you add the chicken
- Need a bit more heat? Add a finely diced jalapeno along with the onions and bell pepper. You could also add ¼ teaspoon of red pepper flakes.
- Make it vegetarian! Omit the chicken and substitute the chicken broth for a veggie broth.
- Use burger instead of chicken. Any burger will work – beef, elk, venison. Just cook it first and add it instead of the chicken.
More delicious dinner recipes
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Check out all my delicious main dish recipes!
Listen to the audio version of this recipe on my podcast!
Black Bean Pumpkin Chili
A delicious chili with black beans and chicken with pureed pumpkin in the broth.
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Instructions
Heat oil in a large pot over medium heat
1 tablespoon olive oil
Sauté onion and bell pepper together in a large pot until soft
1 medium yellow onion, 1 bell pepper
Add garlic and stir for about 30 seconds
3 cloves garlic
Add spices and mix so they coat the sautéed veggies
2 teaspoons chilli powder, 1 ½ teaspoons ground cumin, 1 oregano teaspoon, ½ teaspoon salt, ½ teaspoon smoked paprika
Add chicken stock. Scrap up any brown bits from the bottom of pan
3 cups chicken stock
Stir in green chiles, diced tomatoes, black beans and pumpkin puree
¼ cup roasted chiles, 1 can diced tomatoes, 2 cans black beans, 1 can pumpkin puree
Simmer for about 45 minutes
Add chicken and continue cooking for another 10-15 minutes
2 cups cooked chicken
Stir in 1 teaspoon brown sugar
1 teaspoon brown sugar
Taste and additional salt and pepper if needed
Serve hot topped with fresh cilantro, green onions, shredded cheese and sour cream (toppings optional)
green onions, fresh cilantro, sour cream, shredded cheese
Ratings
- Sauté onions and peppers until soft
- stir in garlic
- Place in a slow cooker along with remaining ingredients
- Cook on low for 5 hours
- When adding the spices, just let them become warm and fragrant. This will only take about 30 seconds. Don’t cook for too long or they will become bitter.
- Allow the chili to simmer for 45 minutes before adding the chicken. This will help develop flavors without the chicken becoming dry.
- If the chili becomes too thick, add a bit more chicken stock
- The brown sugar is optional, but it just brings the flavors together at the end. Taste your chili, if you think it’s just perfect, no need to add it.
- Serve hot with toppings on the side
- Add a cup of frozen corn when you add the chicken
- Need a bit more heat? Add a finely diced jalapeno along with the onions and bell pepper. You could also add ¼ teaspoon of red pepper flakes.
- Make it vegetarian! Omit the chicken and substitute the chicken broth for a veggie broth.
- Use burger instead of chicken. Any burger will work – beef, elk, venison. Just cook it first and add it instead of the chicken.
Nutrition Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
calories: 176caloriesCarbohydrates: 29gprotein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 318mgPotassium: 602mgfiber: 9gSugar: 6gVitamin A: 9019UIVitamin C: 29mgCalcium: 65mgIron: 3mg
