Pumpkin and Black Bean Chili Recipe

Pumpkin and Black Bean Chili

Pumpkin and Black Bean Chili Recipe

Pumpkin and Black Bean Chili: When fall arrives, we all start craving two things-pumpkin and chili. So why not put them together?

I tried this recipe on my family, truly not knowing if it would pass muster-but it did, with flying colors! The pumpkin creates a smooth, velvety texture and the black beans amp up the fiber and heartiness.


  • 1 small onion, diced
  • 1 pound ground beef
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 cup pumpkin purée
  • One 15.5-ounce can of diced tomatoes
  • One 15.5-ounce can of black beans, drained and rinsed
  • One 15.5-ounce can of chili beans
  • Two 15.5-ounce cans of tomato sauce
  • 1 cup water


Heat a large soup pot or Dutch oven to medium-high heat.

Add the onion and sauté until slightly translucent. Add the ground beef. Crumble and cook it until it is no longer pink. Add the garlic and sauté for a few minutes. Drain off any excess grease.

Add all the seasonings-chili powder, cumin, salt, and red pepper flakes. Stir to combine.

Dump in the pumpkin, tomatoes, beans, and tomato sauce. Stir and let simmer, keeping the chili warm until it’s ready to serve.


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