This black bean chili has a little something special; pumpkin! This easy chili is filled with black beans, Italian sausage, spices, and pumpkin. This filling black bean chili is just what you need when you need a little warming!
Easy Pumpkin and Black Bean Chili
My favorite thing to make when the weather starts to turn is chili! Nothing says home cooking to me more than a big, steaming bowl of chili, just like this black bean chili.
My mom likes to tell me that when she was pregnant with me all she craved was chili. This must be why chili is one of my go-to meals. I love Slow Cooker Chicken Chili, I love Chili with Beef and Bulgur, and I even love Quinoa Chili Verde! Whatever chili I eat, it has to have spice, flavor, be bold, fill me up and taste delicious! This black bean chili meets those exact criteria!
I made this chili with pumpkin because 1. pumpkins adds a whole separate layer of flavor and texture to this recipe and 2. you have to use pumpkin in October! My family is big on eating black beans and we love ground turkey too (it’s a little leaner than ground beef). You could replace the turkey with whatever meat (or not) you choose! The pumpkin melts into the chili as it cooks so need to freak about adding that ingredient. It isn’t pronounced, I mean you wouldn’t know pumpkin was in there, but it’s a subtle flavor and adds only a touch of color.
This black bean chili makes great game day food, cold weather food or plain old everyday food. A side of cornbread is all you need! I like to make a big batch of this black bean chili before we go trick or treating. It just warms us up and makes our bellies happy. This wholesome meal makes me feel better about all the pumpkin desserts we will be eating all month long!
- 1 onion, chopped
- 1 yellow pepper, chopped
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 3 cups chicken broth
- 2 cans black beans, rinsed and drained
- 1 lb Italian sausage
- 1 can solid packed pumpkin (15 oz)
- 1 can diced tomatoes, undrained (14 1/2 oz)
- 2 teaspoons chili powder
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- salt to taste
- In a large skillet, saute onion and yellow pepper in oil until tender. Add garlic and cook for 1 minute. Add Italian sausage and cook until no longer pink. Transfer meat and veggies into the bowl of slow cooker. Add remaining ingredients stirring to incorporate pumpkin. Cover and cook on low for about 4-5 hours.
Amount Per Serving Calories 315Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 34mgSodium 891mgCarbohydrates 19gFiber 6gSugar 3gProtein 16g