Black Bean and Pumpkin Chili
Serves: 6-8
  • 1 tablespoon olive oil
  • 1 yellow pepper, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced (1½ teaspoons)
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 3 cups chicken broth
  • 1 can (15 ounces) pure pumpkin
  • 2 cans (14.5 ounces) fire roasted diced tomatoes, undrained
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 2 cups shredded cooked chicken
  • ¼ cups chopped fresh cilantro
  1. Heat the oil over medium heat in a large heavy soup pot.
  2. Add the diced yellow pepper and onion. Saute for about 5 minutes until soft.
  3. Add the garlic and continue cooking for another minute until fragrant.
  4. Add the chili powder, ground cumin, oregano and paprika. Cook for a minute to allow the flavors to "bloom".
  5. Add the chicken broth, pumpkin and diced tomatoes.
  6. Lightly mash one of the cans of black beans. Add to the soup pot along with the other can of black beans.
  7. Bring to a simmer. Cover and cook on low for about 45 minutes.
  8. Stir in cooked chicken and fresh cilantro.
Recipe by Sunflower Supper Club at