Black Bean Pumpkin Chili is a delicious chili made special with the addition of canned pumpkin.
Course Soup
Cuisine All-American
Keyword black beans, chili, pumpkin, Soup
Prep Time 4 hourshours
Cook Time 2 hourshours
Total Time 6 hourshours
Servings 12servings
Calories 297kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
16ouncepackage dried black beans, rinsed and soaked in water for 3 hours
1meaty smoked ham hock
12cupswater
1poundground beef, browned and drained
1mediumonion, chopped
3clovesgarlic, minced
3ribscelery, chopped
4carrots, peeled and sliced
415 oz cansfire-roasted diced tomatoes
110 oz canstomatoes with diced green chilies
14 oz candiced green chilies
1cupcanned pumpkin
1cupwater
115 oz canbeef broth
146 oz cantomato or vegetable (V-8) juice
2tablespoonsbrown sugar
1/2teaspoonsalt
2teaspoonsCajun seasoning
2teaspoonsdried parsley
2teaspoonsdried basil
1tablespooncumin
1tablespoonpaprika
1tablespoonchili powder
Instructions
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.