Pumpkin and Black Bean Chili

I LOVE fall, and everything that comes with it.  Sunny chilly days, changing leaves, crisp apples, Halloween, football, comfort foods, our fall black party.  A chili contest has become something of a tradition at our block party and this year is no exception.  I am on the hunt for a good chili recipe to enter.  Any suggestions?
Here is the first recipe I entered the first year.  We made it a few years running at our Halloween Hackoween party for the non-meat option.  It screams fall with the pumpkin in it, and the curry gives it an unexpected, but not overpowering, spice.  I won most unique and an excellent prize.  I just hope I can find some canned pumpkin, I have been reading it is hard to find again this year, despite the news that there is no shortage.
We are kicking off our fall by heading to a football tailgate at Michigan State this weekend, then pumpkin and apple picking.  This will make a great dinner when we return home.
Pumpkin and Black Bean Chili
2 T. olive oil
1 medium onion, finely chopped
3 C. vegetable stock
1 can diced tomatoes in juice
1 can black beans, drained
2 cans pumpkin puree
1 C. heavy cream
1 T. curry powder
1 1/2 t. ground cumin
1/2 t. cayenne pepper
Coarse salt to taste
20 blades fresh chives, chopped or snipped, for garnish

Heat oil in a large pot.
Saute onions 5 minutes.
Add broth, tomatoes, black beans and pumpkin puree.
Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low, stir in cream, curry, cumin, cayenne and salt
Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


  1. Jody says:

    In saw the canned pumkin "stacked high and ready to fly" at Walmart and Target this past weekend…..I have three cans in my pantry if you are desperate.

  2. Jacky Hackett says:

    They are a great pair!

    Good to know there is no shortage, I keep forgetting to check by me. I usually have plenty in the pantry so have not needed it.

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