Black Bean ‘n’ Pumpkin Chili
Total TimePrep: 20 min. Cook: 4 hours
Makes10 servings (2-1/2 quarts)
Sounds great. The photo looks like there are avacado chunks in the soup?
This is so good! I used about 6 small sweet orange peppers as that's what I had. This is going on our regular rotation! Jane B.
This is really a very good recipes
I'll never understand why people insist on changing things about the recipe then rating it especially giving it a bad rating. You didn't technically make the recipe so don't rate it. That being said this chili/soup is awesome just as it is. I make it multiple times throughout the fall and winter. I freese it in single.swvings in ziplocks and have a ready to heat and eat lunch. The pumpkin gives it a richness without tasting pumpkiny. Just the right amount of spice.
This is a fantasticly tasty recipe! I used cooked ground turkey and tri-color peppers. I also added a bit more cumin and chili powder. Served with diced red onion, Mexican cheese, and Scoops.
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I made this today and ate this for dinner. I thought it was easy to make and it was delicious!
I've made this over and over. We all love it. It doesn't take the place of a traditional beef chili if that it what you crave, but I wouldn't expect it to. Wonderful recipe!
I changed this recipe up a great deal. First, I had half a bag of frozen home style meatballs I didn't know how I was going to use so substituted them for the turkey. Then, I thought the spice was too strong so I added another cup of broth. It still needed toning down, so I added half and half to taste. It really turned out quite well. I will just use less cumin next time.
Great recipe! Slow cooking is great but it can be made a lot healthier. Instead of a crockpot, I used MEC pure clay pot for this recipe. It cooked a lot faster and the flavor was all natural and enhanced. You should try that and I promise you'd never cook in a crockpot again.