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Home » Main Dish

Published: Nov 10, 2022 by Kathy

Black Bean Pumpkin Chili

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A bowl filled with chili with chicken and black beans.

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.

A white bowl filled with a black bean chili.

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

Ingredients for making black bean chili.

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
Onions and peppers in a large dutch oven.
Sauteed veggies in a pot.
  • 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)
Spices added to sauteed veggies.
Black beans, tomatoes and pumpkin in a stock pot.

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

Can I make black bean pumpkin chili ahead of time?

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.

Can I freeze black bean pumpkin chili?

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
A white bowl filled with a black bean chili.

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!

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Listen to the audio version of this recipe on my podcast!

A white bowl filled with a black bean chili.

Black Bean Pumpkin Chili

Kathy Berget
A delicious chili with black beans and chicken with pureed pumpkin in the broth.
5 from 37 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Dish
Cuisine American
Servings 8 people
Calories 176 kcal

Equipment

  • Dutch Oven
Prevent your screen from going dark

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 ½cups)
  • 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 heat
    1 tablespoon olive oil
  • Saute 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 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 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 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

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
 
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.

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.

Nutrition

Calories: 176kcalCarbohydrates: 29gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 318mgPotassium: 602mgFiber: 9gSugar: 6gVitamin A: 9019IUVitamin C: 29mgCalcium: 65mgIron: 3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Valentina says

    November 13, 2022 at 6:34 pm

    Love this recipe, Kathy. Such a cozy and pretty bowl of deliciousness for this time of year. And healthy to boot! 🙂 ~Valentina

    Reply
    • Kathy says

      November 14, 2022 at 4:37 am

      Thank you! It's really perfect for this time of year!

      Reply
  2. David @ Spiced says

    November 11, 2022 at 6:18 am

    5 stars
    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!

    Reply
    • Kathy says

      November 11, 2022 at 9:29 am

      Sweet potato sounds delicious too!

      Reply
5 from 37 votes (36 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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