This is by far my favorite chili recipe ever. It’s filled with a ton of beans, which is what I expect out of a chili. Plus it’s got pumpkin! You should know by now that I love pumpkin more than just about anything. You can’t really taste the pumpkin in it (Spencer can’t tell and I don’t tell him) but just knowing it’s there makes me feel healthier.
My original plan was to do this without meat (normally I do chicken or turkey) but Spencer said he’d prefer at least a little meat. I had about 1/2 pound of ground beef in the freezer so I browned it up to throw in the chili. It was just enough meat to know it’s there, but not so much that’s it’s the only thing you see/taste.
Black Bean & Pumpkin Chili
adapted from Taste of Home
1 medium onion, chopped
3 garlic cloves, minced
1/2 pound ground beef
2 tablespoons olive oil
3 cups chicken broth
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
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
In a large skillet, cook ground beef, onion, and garlic in olive oil. Drain off fat and transfer mixture to crockpot. Stir in remaining ingredients. Cook on low 4 to 5 hours.
January 23, 2009 at 4:15 pm |
[...] to now. Jump to Comments Last night I did black bean and pumpkin chili. Spencer and Landon had macaroni noodles with theirs which I think is so strange but they like it. [...]
January 23, 2009 at 5:28 pm |
What a fabulous combo! I’ve seen it in a few places and this soup sounds wonderful!
January 23, 2009 at 8:14 pm |
[...] Black Bean & Pumpkin Chili « Like Sprinkles upon a Cupcake… [...]
February 19, 2009 at 12:50 pm |
I need to take a chili to a party tomorrow and plan on trying this. It looks and sounds great. Thanks for sharing.