A delicious homemade chili with black beans, chicken and pureed pumpkin. The pumpkin makes the chili 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 a meal all in one.
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 your family is the same as mine, just don't tell them until after they've raved about how delicious it was!
Another delicious chili recipe is this turkey chili!
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
- Saute 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 add 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
- Saute onions and peppers until soft
- Stir in garlic
- Place in a slow cooker along with the 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 chili can be frozen. Allow chili 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
- Fajita casserole
- Sloppy Joes
- Cast iron chicken
- Pan fried walleye
- Braised short ribs
- Chicken pasta bake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Listen to the audio version of this recipe on my podcast!
Black Bean Pumpkin Chili
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 bell pepper (red, yellow or orange)
- 3 cloves garlic (minced)
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 3 cups chicken stock
- 2 cans black beans (15 ounce can or 1 ½ cups, rinsed and drained)
- 1 can pumpkin puree (15 ounce can or 1 ½ cups)
- 1 can diced tomatoes (14.5 ounce can or 1 ½ cups)
- ¼ cup roasted chiles (diced)
- 2 cups cooked chicken (diced)
- 1 teaspoon brown sugar (optional)
Toppings
- green onions (chopped)
- fresh cilantro
- sour cream
- shredded cheese
Instructions
- Heat oil in a large pot over medium heat1 tablespoon olive oil
- Saute onion and bell pepper together in a large pot until soft1 medium yellow onion, 1 bell pepper
- Add garlic and stir for about 30 seconds3 cloves garlic
- Add spices and mix so they coat the sautéed veggies2 teaspoons chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon oregano, 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 puree¼ 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 minutes2 cups cooked chicken
- Stir in 1 teaspoon brown sugar1 teaspoon brown sugar
- Taste and add 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
Notes
- Saute onions and peppers until soft
- Stir in garlic
- Place in a slow cooker along with the 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.
Nutritional 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.
Valentina says
Love this recipe, Kathy. Such a cozy and pretty bowl of deliciousness for this time of year. And healthy to boot! 🙂 ~Valentina
Kathy says
Thank you! It's really perfect for this time of year!
David @ Spiced says
We make a very similar chili but with cubed sweet potatoes instead of pumpkin. We love it, and it makes several appearances in our kitchen every winter. I can't wait to try your pumpkin version!
Kathy says
Sweet potato sounds delicious too!