Black Bean Pumpkin Chili

This hearty black bean pumpkin chili is packed full of flavor. The addition of canned pumpkin adds richness and thickens this wonderful chili. Slightly sweet with a nice kick, black bean pumpkin chili will soon become a fast family favorite. No one will suspect that there is canned pumpkin in this chili unless you tell them. If you have never added canned pumpkin to chili before, you don’t no what you’re missing. Give it a try and see what you think!


Large, round and orange, the pumpkin is a member of the gourd family which also includes all varieties of melon, watermelon and squash. It’s orange flesh has a mild, sweet flavor. The seeds, husked and roasted, are delicately nutty and are commonly known as pepitas. Pumpkin is a good source of vitamin A and can be prepared in almost any way suitable for winter squash.

Serve With

Don’t let the long list of ingredients scare you away. This recipe is so worth it. This recipe makes a large soup pot full of chili. Enough to feed your family and friends on a cold, wintery day. Wash this spicy chili down with ice cold bottles of Corona. For an added layer of yum, serve bowls of chili with shredded pepper jack cheese, a dollop of sour cream and a squeeze of lime. And don’t for get the cornbread. Here’s a great recipe for Cheesy Cornbread Sticks.

Black Bean Pumpkin Chili

Black Bean Pumpkin Chili is a delicious chili made special with the addition of canned pumpkin.
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  • 16 ounce package dried black beans, rinsed and soaked in water for 3 hours
  • 1 meaty smoked ham hock
  • 12 cups water
  • 1 pound ground beef, browned and drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 ribs celery, chopped
  • 4 carrots, peeled and sliced
  • 4 15 oz cans fire-roasted diced tomatoes
  • 1 10 oz cans tomatoes with diced green chilies
  • 1 4 oz can diced green chilies
  • 1 cup canned pumpkin
  • 1 cup water
  • 1 15 oz can beef broth
  • 1 46 oz can tomato or vegetable (V-8) juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder


  • Rinse black beans in cold water. Transfer beans to a large bowl. Cover with water and let beans soak for 3 hours. Drain.
  • In a large soup kettle, add soaked black beans, meaty smoked ham hock and 12 cups of water. Bring to a boil, reduce heat and simmer for 2 to 3 hours. Remove ham hock from kettle, allow to cool. Remove ham from bone and cut into bite size pieces.
  • Return meat to soup kettle along with; cooked ground beef, onion, garlic, celery, carrots, tomatoes, green chilies, pumpkin, water, beef broth, tomato juice, brown sugar, and all seasonings. Bring to a boil; reduce heat and simmer for 1-1/2 hours or until veggies are tender.


Serving: 1g, Calories: 297kcal, Carbohydrates: 32g, Protein: 19g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 39mg, Sodium: 202mg, Potassium: 899mg, Fiber: 8g, Sugar: 5g, Vitamin A: 7280IU, Vitamin C: 3.3mg, Calcium: 96mg, Iron: 4mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Stuffed Green Pepper Soup is another delicious soup to keep you warm.

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